*. If adding blueberries, gently fold into the batter taking care not to crush or burst the berries. If you have blueberry fans in your house, try adding 1 cup of fresh blueberries before baking. Thanks Sandy! Recipe reprinted with permission from The South Beach Diet by Arthur S. Agatston M.D. Lightly grease six ramekins with unsalted butter and place on a baking sheet. The South Beach Diet is divided into 3 phases, with specific food allowances for each phase. Are you planning to double the recipe? Want a cookbook of our best dessert recipes? 125g Lurpak slightly salted butter, at room temperature, chopped. It’s simple to make, often boasting a cheesecake-like or pudding-like texture in the middle. Welcoming guests into our home is a great joy and privilege. The French call this lemon cake a gâteau au citron et à la ricotta. The custard goes wonderfully with a syrup compote, because it is not too sweet or heavy, just rich, creamy, lemony, vanilla-ey, and savory. One big 9 x 5 or two 8 x 4s, and watch the timing – that’s everything. While the cake bakes, prepare the lemon syrup. 4th of July Recipes for your Celebration! It should keep there for about 5 days. Or, serve with pita chips or veggie crudités. Fridge? This post may contain affiliate links. Regardless of what it’s called, this easy lemon cake recipe is loved in many countries, and for good reason! Remove from oven and let cool slightly. It’s almost like a panna cotta recipe, one that you can serve savory as well as sweet. Lemon Ricotta Dessert No-bake bars . Cover and let rest in refrigerator while cake is baking and cooling. Add a dollop of whipped cream! Preheat oven to 350 degrees. Mix all the ingredients until well blended. You are just killing me with all this ricotta. Lightly spray an 8 by 4 inch loaf pan. Delicious easy-to-follow recipes for food lovers! Brush the top and sides of the cake with all the prepared lemon syrup. Add the beaten eggs in three additions, mixing well after each addition until smooth. Mix in eggs one at a time (mixture will appear lumpy), blend in vanilla. Required fields are marked *. I’ve never added ricotta to a cake but it has to be moist and delicious. Enjoy a slice with a hot cup of tea in the afternoon for a wonderful treat. Log in. Remove from the heat and set aside to cool. Today my tastebuds have matured, and I love the creamy texture and cheesy taste of ricotta custard. You can even use all-purpose flour if needed. You won’t be wondering where the lemon is in this cake. Gently fold batter to ensure ingredients are evenly incorporated. It’s hard not to grab another tub every time I step foot in the grocery store! I would like to make this in a bundt pan. This recipe for Italian Lemon Ricotta Cake is the BEST out there! I will be using a stoneware bundt pan. 155g (3/4 cup) caster sugar. I'm Sandy—lover of food, family, cooking, THE BIG BOARD, travel, and bringing people together. Used 7 eggs (all I had). Feasting on Life begins the moment we open our door (and hearts) to hospitality, wherever we are. Many have found success with the South Beach Diet. So moist and delicious. Welcome to my home and table! By focusing on a healthy lifestyle, which includes healthy food choices, meal planning, and regular exercise, you will set yourself up for success. The paper should cover the two long sides, the bottom and have a little overhang for easy lifting. Yum! Remove the cake from the oven and cool for 20-30 minutes in the pan. You had me at lemon and blueberries, Tricia! Cooking is my passion so please follow along and share what I create! Get it free when you sign up for our newsletter. Just think souffle! What are the storage instructions? Lemon Peel Ricotta Creme (South Beach Diet Phase 1). The French call this lemon cake a gâteau au citron et à la ricotta. Lemon Ricotta Cake – Italian Ricotta Cake. Your pics are gorgeous! I want to make this so badly. I do hope I can figure it out. Friends, this super simple Baked Lemon Ricotta Custard is a cross between a quiche and a soufflé, and super easy to make. Repeat until you have used all the flour and ricotta mixtures. This Lemon Ricotta Cake is another delicious example. The texture is just perfect when you think of what you want from a pound cake. Your email address will not be published. Never miss a recipe - sign up today! With a soft, buttery texture and a rich lemon flavour, it’s my new go-to dessert. Add a dollop of whipped cream! Thanks Deb! It's a good snack or dessert for anyone … Add in last half of the flour mixture and mix just until combined. This information will not be used for any purpose other than enabling you to post a comment. Hope you enjoy this delicious cake – we always do . I didn’t have any trouble with it being too full in an 8×4-inch pan – but thanks so much for the feedback. This looks so moist and delicious, Tricia! This recipe for Italian Lemon Ricotta Cake is the BEST out there! ©2020 Reluctant Entertainer. Pour batter into prepared springform pan and spread into an even layer. Phase 2 allows you to reintroduce some carbs back into your diet, in moderation. Using a rubber spatula, gently fold the batter pulling up from the bottom of the bowl to ensure it’s well blended. Baked at 350° for 55 minutes. Once cool, slice and serve with macerated strawberries and whipped cream. Beat sugar and butter with an electric mixer on medium speed in a separate bowl until light and … I adore blueberries and lemons together, and they work beautifully in this simple cake. Easy Baked Lemon Ricotta Custard is a delicious comfort dessert, served with a spoonful of cherry compote on top. I clearly need to stock up on ricotta, you’re killing it with the recipes lately! Thanks for the keeper! I love this recipe for any time of year, because of the simple ingredients you can keep on hand. The ricotta in the cake lends moisture and a delicious richness and the lemon zest adds a welcome zing. Needed a littke more, so I put it back in for 7 minutes. I have a 375g of ricotta cheese if I use it all would it still work out or should I just do the 356g. Have a great week, Tricia! Set aside. Continue to cool for about two hours before serving. Her recipes range from Grandma’s favorites to the latest food trends. Add in half of the flour mixture and mix just until combined, add ricotta and mix just until combined. Sure Barbara – it should be fine!