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Lemon Ricotta Cake

Lemon Ricotta Cake


  • 150g plain flour
  • 1 tsp baking powder
  • pinch salt
  • 100g caster sugar
  • 80ml olive oil
  • ¾ cup of ricotta
  • 80ml lemon juice
  • 2 large eggs, separated
  • 60g unsalted butter, melted
  • finely grated zest of 2 lemons
          for the icing
  • 1 cup of pure icing sugar
  • 1½ Tblspn fresh lemon juice
  • candied lemon slices, to garnish

Heat the oven to 170°C. Line the bottom of a 24cm quiche pan with baking paper, beat the egg yolks, oil & caster sugar until light & fluffy. Add the ricotta, lemon juice & zest, then fold in the flour & baking powder. In a separate bowl whisk the egg whites until they form stiff peaks, fold into the batter and drizzle in the melted butter. Pour the batter into the baking pan & bake for about 30 minutes until golden. Allow to  cool & place on a serving plate. Combine the lemon juice and icing sugar and stir until smooth. Pour over the top of the cake and smooth. Once set garnish with candied lemon slices & serve with whipped cream.          
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