Almond, Lemon and Ricotta Cake
This is deliciously light. The recipe is an old recipe from Ryde Caterer’s College.
300g almond meal
80g plain flour
Finely grated zest of 7 lemons
Juice of 4 lemons
280g unsalted butter, softened
300g caster sugar
7 organic eggs, separated
400g fresh ricotta
300g mixed berries
Method
Preheat oven to 150°C. Butter a 26cm round cake tin and line with greaseproof paper. Combine almonds with the flour and lemon zest. In a separate bowl, beat together butter and sugar until pale and light (approximately 15 mins). Add the eggs yolks, one at a time, mixing between each addition. Then add the almond mixture. Put the ricotta in a small bowl and lightly beat with a fork, then add the lemon juice. In another bowl beat the egg whites until they form soft peaks. Fold the egg white mix into the almond mixture and finally stir in the ricotta. Spoon the mixture into the prepared tin and bake in oven for 35-40mins, until set. Test by inserting a skewer, which should come out clean. Cool on a wire rack, but turn out while still warm. Once cooled completely dust with icing sugar, top with berries and serve with thickened cream.
Chocolate Mud Cake
Beautiful, rich and dense, this is a very impressive cake. The berries help to cut through the richness. This is one of my Dad’s favourites!
2 1/2 cups caster sugar
250g dark chocolate, chopped
250g unsalted butter, chopped
3/4 cup freshly brewed espresso coffee
1 1/2 cups self-raising flour
3/4 cup cocoa powder
1 cup hazelnut meal
1/2 cup sour cream
4 eggs, lightly whisked
2 teaspoons vanilla extract
Whipped cream and berries to serve
Preheat oven to 160 degrees. Grease and line a 22cm loose bottomed cake tin.
Place sugar, butter, coffee and chocolate in a large saucepan over medium-low heat. Cook, stirring with a metal spoon until chocolate melts and the mixture is smooth. Transfer to a large bowl to cool.
Sift flour and cocoa into a bowl. Add hazelnut meal and stir to combine. Mix together the sour cream, eggs and vanilla in a separate bowl. Gradually stir the sour cream mixture into the cooled chocolate mixture in batches, alternating with flour mixture, until just combined.
Pour mixture into prepared tin. Bake for 1 hour 20 minutes or until crumbs cling to a skewer inserted into the centre. If necessary while baking, cover loosely with foil if to prevent over-browning. Remove from oven and allow to cool in tin for 15 minutes before turning onto wire rack to cool completely.
To serve cover the top of the cake with whipped cream and decorate with fresh berries.
Just Wanna Cook! 