Italian Lemon Ricotta Cake

The ricotta adds a creamy richness, making it the perfect dessert for a taste of Italy at home. But how do you elevate a traditional Italian lemon ricotta cake?

By adding the right spices! Check the recipe below for more details! 🙂

Dry ingredients:

• 1½ cups all-purpose flour
• ½ cup almond flour
• 1 tsp baking powder
• 1 tsp baking soda
• ½ tsp salt
• 1 tsp ground ginger
• 1 tsp ground cardamon
• ½ tsp ground cinnamon

Wet ingredients:

• 1 cup ricotta
• 1 cup granulated sugar
• 2 eggs
• ½ cup olive oil
• ¼ cup fresh lemon juice
• ¼ cup milk
• zest of 1 lemon
• 2-3 strains of saffron placed in 1 teaspoon orange blossom water for about 10-15 mins.
• 1 tsp orange blossom water

Instructions

• Preheat the oven to 180 °C/356 °F. Line a 20 cm/8-inch cake tin with parchment paper.
• Place the saffron in the orange blossom water and leave for 10-15 mins.
• In a bowl, whisk together the dry ingredients. In another bowl whisk together the wet ingredients.
• Pour the wet ingredients into the dry and mix until smooth. Pour the mixture into the cake tin and bake for 30-35 mins or until a skewer comes out clean.
• You could serve this cake with Greek yogurt and orange jam for a more sophisticated slice.