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Lemon & Almond Ricotta Cakes

Ingredients

  • 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

Instructions

  1. Pre-heat your oven to 160C Fan.180C/350F/Gas Mark 4, and line a cupcake tin with paper cases

  2. Cream together the caster sugar, butter and the zest of the lemons
  3. Mix in the ricotta
  4. Add the egg and the juice of 1 of the lemons and mix well
  5. Then mix in the plain flour, bicarbonate of soda, baking powder and salt
  6. Divide the mixture out between the paper cases

  7. Sprinkle the toasted flaked almonds and demerara sugar over each cake
  8. Bake for 20 minutes until risen and golden