Lemon Ricotta Cake

[achookwoman]

Labels: cakes
Lemon Ricotta Cake.
This recipe, from Rodney Dunn, showcases just what the TMX can do. It made the fresh Ricotta,(so easy), grated the Lemon zest, and then mixed it all. It is a light cake with a nice Lemon kick. It would serve 10/12 as dessert with Double cream.

Heat oven to 180oC, and prepare a 22cm Spring form tin.

250g. fresh Ricotta, (made in TMX)
2 eggs at room temp.
160g. caster sugar.
90g butter, melted.
3 Lemons, rind removed in strips with vegetable peeler and juiced.
225g S.R. flour
60g. Almond meal

If making your own almond meal, do this step first then set aside
Grind Lemon peel with sugar, speed 7, 45 seconds.
Add Ricotta and eggs, zap until smooth, speed 7, 30 seconds.
Add butter and lemon juice and mix ,speed 7, 10 seconds.
Add Almond meal, speed 5 seconds speed 5
Add S.R. flour, Reverse, speed 4 for 10 seconds.
Remove bowl from machine and fold any flour remaining in with spatula.

Bake 40 to 50 mins. test after 40 mins.
Stand in pan for 5 mins before removing cake to a wire rack to cool.

Will keep in air tight tin for up to 3 days.

The Ricotta recipe is from Super Kitchen Machine

[Cuilidh]

mmmmm ..... looks delicious.  Good thing I'm sworn off sweet things just now or there would be no stopping me (perhaps I'll print it out anyway - just in case!).

[achookwoman]

Cuilidh,  I'm sure it is healthy as it has fresh Ricotta in it.

[dede]

Another wonderful recipe to try. Will have to get some Ricotta (As we dont use it often so not really worth making I dont think)

[Katya]

Looks amazing and very easy too.   Presumably any white sugar would be ok (I generally have granulated in the cupboard rather than caster) as it gets blitzed in step 1 ??

[JulieO]

Oh Chookie, I've been so good and not made anything sweet for what feels like ages.  Will be making both the recipes you've posted today. 

[judydawn]

Looks like a great recipe Chookie.  Pardon my ignorance but who is Rodney Dunn 

[trudy]

Well done Bess, it looks fantastic!!!!

[achookwoman]

Dede.  the Ricotta recipe provides enough for this cake ,  with a little over to make a dip or put on a pizza.  It is good fun to make so give it a go.

Judy, Rodney Dunn is the chef who runs the Agrarian Kitchen in Tassie.  I have been there 3 times and just love what he does. He was the previous food editor of Gourmet Traveler. The way he runs his cooking classes leaves the one I did in Paris for dead.  He has a genuine interest in Organic food and grows a wide variety on his farm.  A cooking class at the Agrarian Kitchen was on the TV last Sat on POH's on the road.   Will go again when I get the chance but have to book at least 6 months ahead.  I told him that I had a TMX and i think he has recently bought one.

[dede]

Well in that case I should give the ricotta a go then just to say I have done it. Thanks ACW.

[dede]

Where do I find the Ricotta recipe acw? I had a quick look and was not sure where to go. Could you send me in the right direction pretty please  .

Thanks

[JulieO]

Dede, I copied it when I saw it, here it is for you:

Fresh and Creamy Ricotta   (makes about 350g. ricotta)

1500 g whole milk
200 g light cream (I use 10% coffee cream)
¼-½ tsp salt (optional)
50g white vinegar

Insert butterfly.
Place milk and cream in TM bowl and heat about 16 mins/90°C/speed 2. MC on.  Turn off the TM as soon as the red 90° light becomes solid. (Time may vary depending on the temperature of your fridge/milk.)

Keep the butterfly in the bowl. 
Add salt and set for 1 min/soft stir – speed 1 (no heat) while gradually pouring vinegar through hole in lid.
After one minute you should see separation between the solids and whey.
Allow to rest for another minute or so, to ensure curd formation.
Transfer the solids to a jelly bag or strainer lined with fine cloth. If using cheesecloth, use several dampened layers to create a finer mesh for holding the loose ricotta.

For soft and lovely ricotta-style fresh cheese, it’s important to transfer gently at this point. It’s recommended to scoop or ladle solids from the TM to the cheesecloth, rather than dumping all once. 

Allow to drain for at least 10 minutes before using. (Drain longer for a dryer cheese.) At that point, you can serve the ricotta as a warmed dessert, or refrigerate for later use. It will keep a about 4 days in the fridge but fresher tastes better.

[dede]

Thanks Julie, sounds pretty easy so will give it a go this week, then whip up the cake.

[judydawn]

Thanks Chookie, I knew I should have known the name but memory bank a bit full at the moment 

[Vivaroo]

Hi Chookie

I've got a little left over thickened cream I need to use up, if I add milk or low fat greek yogurt might that be an OK substitute for light cream in the ricotta?