Lemon Ricotta And Pine Nut Cake Recipe

Lemon Ricotta And Pine Nut Cake

From wrigggit 15 years 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!

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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wrigggit 15 years ago
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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" It was excellent "
greekgirrrl ate it and said...
What a beauty. Thanks.
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mountainmama 15 years ago
Nice recipe. I'm saving this one to try soon. Thank you so much for sharing you got my HIGH 5. :)
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wrigggit Perth, Australia

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Reviewed by 3 people