Ricotta and lemon ring cake
A light, tasty cake that is good at all times of day
Servings: 12 slices
Calories: 319kcal
Equipment
- 1 Bundt baking tin alternatively a loaf tin
Ingredients
- 200 ml extra virgin olive oil extra for greasing baking tin
- 250 grams plain flour extra for dusting
- 2 teaspoons baking powder heap the teaspoons
- 150 grams sugar
- 250 grams ricotta
- 4 large eggs
- 2 unwaxed lemons, grated zest
Instructions
- Preheat oven to 180 C/160 C fan/gas mark 4.
- Grease and flour a ring or Bundt tin around 23cm diameter or a standard 2lb loaf tin.
- In a large bowl, mix the flour, baking powder and sugar. In a second bowl, whisk together the ricotta and olive oil, then add the eggs one by one, beating between each addition. Beat until smooth.
- Add the ricotta mixture to the flour mixture and whisk until it forms a thick batter. Add the lemon zest and stir again. Pour the batter into the baking tin.
- Bake for 30 - 40 minutes if using a ring tin and for 40 - 50 minutes if using the loaf tin. Check with a skewer by inserting it into the middle of the cake. it should come out clean. Allow cake to cook before turning it out of the tin.
Nutrition
Calories: 319kcal | Carbohydrates: 29g | Protein: 7g | Fat: 20g | Saturated Fat: 4g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 12g | Trans Fat: 0.01g | Cholesterol: 73mg | Sodium: 113mg | Potassium: 68mg | Fiber: 1g | Sugar: 13g | Vitamin A: 183IU | Calcium: 95mg | Iron: 2mg