This lemon and ricotta plum-cake is perfect for a coffee or tea break. Actually, in Italy we love it for breakfast, too. A baked dessert, very fragrant and tasty, is perfect for your kids’ afternoon snack as well.
It is so simple that you can have fun making it with your children, as well! This way you will create precious and indelible memories – at least this happened to me, when I was messing around in the kitchen with my mom and grandmother.
Let’s close the parenthesis on childhood, equip ourselves with the ingredients and go to the kitchen!!!
PLUMCAKE AL LIMONE E RICOTTA (LEMON AND RICOTTA PLUMCAKE)
Total preparation time: 1 h 15 minutes Baking time: 50-55 minutes Servings: 10
INGREDIENTS
140 g (6 oz) unsalted butter, room temperature
210 g (1 cup) granulated sugar
3 large eggs
3 organic lemons, juice and zest
360 g (13 oz) organic goat ricotta cheese (mine comes from the award-winning Casale Roccolo)
250 g (about 1 2/3 cups) Italian flour tipo 00 or pastry flour
70 g (½ cup) corn starch
1 teaspoon vanilla
15 g (3 teaspoons) baking powder
1 pinch baking soda
1 pinch of salt
DIRECTIONS
1. Preheat oven to 180°C (350°F) and set baking rack in the middle position. Butter and flour a loaf pan (20x10cm, 8×4 inch)
2. Sift together the dried ingredients: flour, corn starch, baking powder, soda and salt. Set aside
3. Cream the sugar and butter with an electric mixer
4. Add the eggs, mixing thoroughly
5. Incorporate the ricotta, vanilla and lemon zest and juice, mixing gently
6. Add the dried ingredients mixing gently
7. Bake for about 45-50 minutes, or until the cake is done. Test by inserting a wooden stick into the cake. It should come out dry
8. Let it rest for 10 minutes on a wire rack
9. Remove it from the pan Serve cool. You can add some powered sugar or lemon icing. – Paola
Looks absolutely delightful, Paola. This is just the kind of thing I love with my morning coffee. I’m not much of a baker but this sounds simple enough for even me to pull off…