I creamed together caster sugar, butter and the zest of 2 lemons.
I then mixed in ricotta.
I added egg and the juice of 1 lemon and mixed well.
I weighed out plain flour, bicarbonate of soda, baking powder and salt, and mixed it into the wet ingredients.
I divided the mixture out between 12 muffin cases.
I sprinkled some toasted flaked almonds and some demerara sugar over each cake.
They baked for 20 minutes until risen and golden.
The Lemon & Almond Ricotta Cakes can be eaten warm or cold, and are delicious either way. I think they would be nice with some lemon curd!
The Lemon & Almond Ricotta Cakes were lovely and fluffy inside with a light and fresh flavour. The almonds and sugar on top are a nice crunchy contrast. I’m not sure why Americans call these biscuits… anyone?!
Lemon & Almond Ricotta Cakes
- 200 g Caster sugar
- 115 g Butter
- 2 Lemons
- 250 g Ricotta
- 1 Egg large
- 300 g Plain flour
- 1/2 tsp Bicarbonate of soda
- 1/2 tsp Salt
- 1/2 tsp Baking Powder
- A large handful of Toasted flaked almonds
- 2 tbsp Demerara sugar
Pre-heat your oven to 160C Fan.180C/350F/Gas Mark 4, and line a cupcake tin with paper cases
Cream together the caster sugar, butter and the zest of the lemons
Mix in the ricotta
Add the egg and the juice of 1 of the lemons and mix well
Then mix in the plain flour, bicarbonate of soda, baking powder and salt
Divide the mixture out between the paper cases
Sprinkle the toasted flaked almonds and demerara sugar over each cake
Bake for 20 minutes until risen and golden