Lemon Ricotta Cake By Gautam Mehrishi

Lemon Ricotta Cake

Lemon Ricotta Cake is an Italian cake recipe made using ricotta cheese and whole wheat flour. This lemon infused cake tastes delicious and is a perfect treat for summers. Garnish the cake with biscuit crumbs and serve it to your kids as a little treat.
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Serves

1

Cooking Time

18-20 Min

Meal Type

cake

Preparation Time

10-20 Min

Difficulty

Expert

Rate This Recipe10

INGREDIENTS

  • For lemon ricotta cake
  • 2 cup ricotta cheese
  • 1 cup caster sugar
  • 15 - 20 biscuits
  • 2 - 3 tbsp caster sugar
  • 1/2 cup whole wheat flour
  • 1 tbsp butter
  • 3 - 4 tbsp lemon juice
  • 2 - 3 egg yolks
  • 3 - 4 tbsp lemon juice
  • 2 - 3 lemon zest
  • For lemon concoction
  • 4 - 5 tbsp lemon juice
  • salt as per taste
  • 2 tbsp honey
  • 2 - 3 tbsp caster sugar
  • 2 tbsp butter
  • 2 sliced lemon
  • 2 tbsp biscuit crust
  • For garnish
  • biscuit crumb

PREPARATION

  1. 1

    In a bowl, add ricotta cheese, caster sugar and mix it. Add egg yolks and mix it. Add lemon juice, lemon zest and mix it again.
  2. 2

    In a blender jar, add biscuits and make a fine biscuits crumb. Add the biscuit crumb in a bowl. Add caster sugar, whole wheat flour, butter and mix it.
  3. 3

    Add the biscuit mixture in a cake mould and spread it using hands, Add ricotta cheese batter and bake it in a preheated oven at 175'C for 24 minutes.
  4. 4

    In a pan, add lemon juice, salt as per taste, honey, caster sugar, sliced lemon and leave it to boil. Add biscuit crust and let it cook on a slow flame for 5 - 7 minutes.
  5. 5

    In a pan, add lemon juice, salt as per taste, honey, caster sugar, sliced lemon and leave it to boil. Add biscuit crust and let it cook on a slow flame for 5 - 7 minutes.
  6. 6

    Unmould the cake and cut pieces of it. Add lemon concoction.
  7. 7

    Garnish the Lemon Ricotta Cake with biscuit crumb and serve.
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