An almost cheesecake … lemon ricotta sponge

I love cheesecakes (everyone knows that :))….. as seen here and here… but this takes cheese and cake to a whole new level 🙂

While in the Carrefour planet recently.. there was a special promotion on some cheeses (mainly mozzarella, ricotta and mascarpone)… so I bought one of each! The Mozz was easily used up within a day or two… but I had to set out on a bit more of a research based search to find recipes that intrigued me enough to try that included ricotta and mascarpone…

The Mascarpone will most definitely be used for a tiramisu that I plan to make for this upcoming Sunday night supper club… but the Ricotta had left me a little lost.. particularly since I didn’t want to make anything savoury with it!

With an Alpha post course dinner at the FCJ Centre (which is an oasis of peace in the heart of a busy city) on Monday evening… I needed something to take with (a true sharing of bring&eat!) and this recipe that I found on the BBC Good Food Website was a winner! Something that i could whip up after work and still be slightly warm and delicious to serve.

Lemon Ricotta Sponge

175g softened butter

175 caster sugar

3 lemons (zested)

3 eggs (separated)

250g ricotta

125g self-raising flour

1 teaspoon baking powder

  1.  Beat butter and sugar with electric beater until light and fluffy
  2.  Beat in lemon zest, yolks and ricotta
  3.  Whisk egg whites to stiff peaks
  4. Fold into ricotta mixture
  5. Fold in flour and baking powder
  6.  Spoon into a greased baking tin
  7.  Bake for 35min at 180C until firm and golden
  8. Cool for an hour in the tin

Leave a Reply

Fill in your details below or click an icon to log in: Logo

You are commenting using your account. Log Out /  Change )

Google+ photo

You are commenting using your Google+ account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )


Connecting to %s