Raspberry-Lemon Ricotta Cake

Technically,  Ricotta is not a cheese because it is made from a cheese by-product (whey).   The name Ricotta is derived from the Latin word 'recocta' which means 're-cooked' or 'cooked twice'. 

I don't usually use ricotta for baking but since I have some leftover from cooking, I thought I'd try to bake a cake with it.  The texture of ricotta is a little grainy and has a slightly sweet flavour.  It also has a high moisture content compared to most cheeses; so for a cake recipe the moisture has to be drained out  for a drier consistency.   Line a strainer with a cheesecloth or muslin cloth and spoon the ricotta into it.  Gather the edges of the cloth around the ricotta and tie it loosely.  Place the strainer over a bowl and let it drip dry for about 15 - 20 minutes.  You may use a spoon to gently press out the excess liquid.

 

Ingredients:

150g butter, softened
150g caster sugar
3 eggs (180g), separated
200g ricotta , drained
150g self-raising flour
100g almond meal
1 tsp baking powder
1 tbsp lemon zest
3 tbsp lemon juice
1 cup frozen raspberries (or fresh)- toss with flour to coat and shake of excess flour
1/4 cup almond flakes (for topping)

• Preheat oven to 180 degrees C.
• Grease and line an 18 cm cake tin.
• Sift flour together with baking powder.  Add in almond meal and whisk to combine.  Set aside.
• Cream butter and sugar until light and fluffy.  Add in egg yolks one at a time.  Then beat in the ricotta.  Add in lemon zest and juice; stir until combined.
• Fold in the flour mixture.
• In a clean and dry bowl, beat egg whites until stiff.  Fold into the ricotta & flour mixture.
• Gently fold raspberries into the batter.
• Pour batter into cake tin and sprinkle some almond flakes on top.
• Bake for about 40 minutes or until cooked.