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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.
Lemon Ricotta Cake
Cuisine

- Indian

Serves

- 1

Cooking Time

-18-20 Min

Difficulty

- Expert

Preparation Time

- 10-20 Min

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
  • 2 tbsp honey
  • 2 tbsp honey
  • 2 - 3 tbsp caster sugar
  • 2 tbsp butter
  • 2 sliced lemon
  • 2 tbsp biscuit crust
  • FOR Garnish
  • Biscuit crumb

HOW TO PREPARE LEMON RICOTTA CAKE

  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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