Lemon Ricotta Bundt Cake

ITALIAN TRANSLATION

Lemon Ricotta Bundt Cake is a genuine, light and tasty sweet with any kind of fat; it doesn’t contain butter or oil, the ricotta makes the sweet equally soft with many few calories! It’s great for a healthy and nutritious breakfast!

NOTES: During the preparation of the dough it is very important that the flour (like all the powdered ingredients) to be sifted. Sifting it keeps there from being any lumps. Beating egg whites until stiff is essential. Adding them to the mix in the final stage make the bundt cake softer. Bake this cake in the static oven.


The first 15 minutes at 200°C (preheated oven), then at 180°C for another 25 minutes. This will prevent cake top from burning and allow a better internal cooking.

📝 INGREDIENTS, PREPARATION TIME AND SERVINGS:


🍴 Serves 🕓 Preparation 🕓 Cooking
6 15 mins 40 mins

  • 300 g of ricotta
  • 1 large lemon (or 2 small)
  • 3 tablespoons milk
  • 3 eggs
  • 150 g caster sugar
  • 100 g flour
  • 50 g of potato starch
  • 16 g of baking powder
  • 1 teaspoon of vanilla extract
  • butter and flour for the bundt pan
  • icing sugar to decorate

METHOD:

Preheat oven to 180°C. Beat egg yolks and sugar in medium mixer bowl until thick. Mix the ricotta with a spoon combining little by little the milk until it becomes like a cream.

Fold the cream cheese mixture to egg yolks and sugar. Wash and dry the lemons; grate the yellow part of a lemon being careful to avoid the white one – which is bitter. Add it to the egg and cheese mixture.

Sift the flour, potato flour, baking powder and vanilla. Combine the flour mixture to the egg and cheese mixture. Mix carefully without disassembling. Squeeze the juice of one or two lemons, add it to the mixture. Continue stirring careffuly.

Beat the whites egg until stiff. Add them to the mixture and mix very gently for a few seconds, not more. Grease and flour a bundt pan and pour into the batter.

Bake in the lower shelf of the static oven initially at 200°C for 15 minutes (preheated oven), then at 180°C for another 25 minutes. You can transfer your lemon ricotta bundt cake to a wire rack letting it cool.

If you wish, sprinkle the powdered sugar on top.

Serve the cake warm or at room temperature.

Salva

Salva

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