Friday, March 13, 2009

Chef Chuck's Lemon Curd Ricotta Cake

Torta di Ricotta al Limone

This cake is so delicate, light and delicious and then add the lemon curd it's ridiculous! Fresh made lemon curd is a wonderful fruit topping or spread. Working with the organic lemons, filled my kitchen with a fresh and sunny lemon aroma. Always grate lemons first then juice the lemons. I recommend to make the lemon curd first as it needs to chill for a couple of hours.


Lemon Curd Ricotta Cake
6 tablespoons butter, softened
3/4 cup sugar
1/3 cup ricotta
3 eggs, separated
1 1/2 cups flour
1 1/2 teaspoons baking powder
zest of 1 lemon
3 tablespoons fresh lemon juice
confectioner's sugar, for dusting


Grease a 9 inch round cake, line with parchment paper, grease paper and lightly flour. Preheat oven to 350 degrees. In a mixer cream together butter and sugar until smooth, add ricotta. Beat in egg yolks one at a time. Add 2 tablespoons flour, lemon zest and juice. Sift baking powder into remaining flour and beat into batter. In a separate bowl beat egg whites until they form stiff peaks, carefully fold into batter. Pour in prepared pan and bake 35 minutes or until tooth pick comes out clean. Cool cake for 10 minutes and turn out onto rack. Cool 30 minutes and then cut carefully in half. Spread lemon curd as the filling, then sprinkle confectioner's sugar on top.


Lemon Curd


2 teaspoons lemon zest
1/2 cup lemon juice

2 eggs
3/4 cup sugar
pinch of salt
4 tablespoons butter


In a small pot on medium heat combine lemon zest, juice, eggs, sugar and a pinch of salt whisk till combined. Add butter in small pieces continue to whisk for about 6 to 8 minutes till mixture thickens and starts to bubble. Remove from heat, pour curd through sieve into a bowl cover and chill at least 2 hours.

14 comments:

  1. Two of my favorite things- lemons and ricotta! I love it!

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  2. Thanks for your comment on my blog. My computer packed up for a week.
    I've always wanted to make lemon curd. Is there a way of keeping it longer, like a jam?

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  3. I'd have the same sediments as LaDue!! Great flavors together!

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  4. Hi Scintilla, Yes, lemon curd will stay up to about a week in the refrigerator, also you can freeze it for a year! It is so simple to make.
    Grazie, Enjoy!!

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  5. Hello Lucy, I am glad we are on the same page, yumm!!
    Enjoy!

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  6. This cake looks amazing. I love lemon curd. I just recently made a lime curd with mascarpone cheese.

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  7. Hi Chuck, Welcome!! I am glad you like, lime curd sounds delish! Thank You

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  8. This is like sunshine on a plate. ;)

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  9. another lemon dessert! Yum, this looks fantastic!

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  10. Hi Ash, I think it's in my blood, Lemon Juice that is !!
    Thanks

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  11. How did I miss this one? Fabulous!!! Beautiful and delicious looking cake. Lemon - yum!

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  12. Yes Jamie, Please enjoy one day! Thank You.

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