Dairy Farmers of Canada

Bella Casara Ricotta Cake with Lemon

Simple, refined and not too sweet are words used to describe Italian desserts. This cake recipe uses Ricotta, a fresh cheese that makes it light and delicate. Garnished with slices of candied lemon, this treat is absolutely spectacular.

  • Prep: 30 min
  • Cooking: 1 h 30
  • Refrigeration: 1 h
Yields 12 servings
bella casara ricotta cake with lemon
Simple, refined and not too sweet are words used to describe Italian desserts. The cake recipe in this video uses Ricotta, a fresh cheese that makes it light and delicate. Garnished with slices of candied lemon, this treat is absolutely spectacular.

Ingredients

  • Candied lemon slices
  • 1/3 cup (75 mL) sugar
  • 1/4 cup (60 mL) water
  • 2 lemons thoroughly washed and thinly sliced
  • Cake
  • 1/2 cup (125 mL) slivered almonds
  • 1 1/3 lb (600 g) Bella Casara Ricotta
  • 4 eggs
  • 1/2 cup (125 mL) sugar
  • 1 tsp (5 mL) vanilla extract
  • 3 tbsp (45 mL) lemon juice
  • 1 tbsp (15) lemon zest
  • 1/2 cup (125 mL) all-purpose flour
  • 1/3 cup (80 mL) dried cranberries
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Preparation

Preheat oven to 325 °F (160 °C).

In a saucepan, dissolve sugar in water and bring to a boil. Boil 2 minutes to obtain a syrup. Cook lemon slices in syrup over medium heat for 10 minutes. Drain the syrup into a bowl and set aside to cool.

Spread almonds in an oven-safe baking dish and toast them for 7–10 minutes.

Cake

Meanwhile, in a large bowl, beat Ricotta with eggs, sugar, vanilla extract, lemon juice and zest and the reserved lemon-flavoured syrup. Incorporate the flour.

Butter a 9-inch (23 cm) springform pan and line bottom with parchment paper. Cover bottom of pan with toasted almonds and pour Ricotta mixture on top. Bake in the oven 1 hour to 1 hour and 15 minutes, or until cake is firm and lightly golden.

Let cool to room temperature, then refrigerate at least 1 hour before removing from pan.

Decorate chilled Ricotta cake with candied lemon slices and dried cranberries.

Serve immediately or refrigerate until ready to serve.

Tips

Note: This cake can also be accompanied by a cranberry coulis, if desired.

Cheese alternative: Canadian Ricotta (liquid drained).

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Nutritional information

Per serving
Energy: 219 Calories
Protein: 9 g
Carbohydrate: 24 g
Fat: 10 g
Fibre: 1.2 g
Sodium: 66 mg

Top 5 Nutrients

(% DV*)
Calcium: 12 % / 128 mg
Riboflavin: 16 %
Selenium: 29 %
Vitamin B12: 19 %
Vitamin C: 14 %

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