Gluten-free Lemon Ricotta Cake

The other day, I was given a load of ricotta which was going to be thrown out. Its use by date was about to pass and therefore was unable to be sold, but essentially it was fine. Given this ricotta mountain, I set myself the task of turning it into delicious food. Ricotta is an Italian whey cheese made from the whey left over from the production of other cheeses like mozzarella, hence its name (ricotta literally means “cooked”). It is a versatile cheese, being used in both sweet and savoury dishes, like the traditional Italian Easter pie, Torta Pasqualina. Given the family’s need for a cake this week, and one which could be used as an impromptu pudding too, I decided to start off by making a ricotta cake; not quite a Sicilian Cassata, but a cake of ricotta, eggs, sugar and a little flour.lemon ricotta cake

You will need
150g softened butter
150g granulated sugar
Zest of 2 large lemons
1/2 tsp. vanilla paste
3 large eggs, separated
250g ricotta cheese
65g gluten-free plain flour, plus a little for dusting
2 tsp. gluten-free baking powder
Dash of Salt
To Serve:
Fresh strawberries, raspberries, blackberries (any berries available and in season)

Preheat oven to 170°C and lightly grease and flour a 20cm spring-form pan.  Beat the butter and sugar, or use the food processer, until light and fluffy. Add the lemon zest, vanilla extract, egg yolks and ricotta cheese and beat until smooth. Mix together the flour, baking powder and salt, before beating into the butter mixture until combined. In a separate bowl, whisk the egg whites until stiff, then gently fold the egg whites into the batter. Pour the batter into the tin, then bake for about 45 minutes, or until a cake tester stuck into the center comes out clean. Allow the cake to cool, then top with your selection of seasonal berries.

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