Recipe

Lemon Ricotta And Pine Nut Cake Recipe

Add Step-by-Step Photos	Wrigggit / All my dishes 1 year, 2 months ago This is a Tuscan variation of Torta della Nonna- a traditional easter cake made with raisins and pastry. It's rich, smooth and lemony- perfect! Prep:10m Cook:45m Servings:8	Wrigggit
	italian smooth citrus

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mountainma

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Ingredients

3 lemons

80g white breadcrumbs

600g ricotta

200g caster sugar

4 eggs

2 egg yolks

200g creme fraiche

350g marscarpone

2 tbs lemon essence

50g pine nuts

Greek yoghurt to serve

Directions

Preheat oven to 150degC.

Butter sides and bottom of a 25cm springform cake tin.

Finely grate lemon zest, squeeze the juice and combine- leave to sit for 10 mins to infuse flavours.

Whisk ricotta with sugar 'til smooth.

Add eggs and yolks one at a time and continue beating.

Add creme fraiche, then the lemon mixture, marscarpone and essence.

Shake the tin with breadcrumbs to evenly coat all sides. Pour cake mixture in, shake over the pine nuts and bake for 45 mins until just set but wobbly.

Cool and turn out.

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Comments

mountainmama 1 year, 2 months ago said:
Nice recipe. I'm saving this one to try soon. Thank you so much for sharing you got my HIGH 5. :)

greekgirrrl 1 year, 2 months ago said:
What a beauty. Thanks.

wrigggit 1 year, 2 months ago said:
Thanks for your lovely comments. I hope you like it! I particularly like the no-pastry approach.. All the more room for the important stuff- the cake itself...!!!

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