Lemon and Ricotta Ring Cake

There are many Italian cake recipes but this one has to be one of my favorites….

It is delicious, quick, easy and with the exception of ricotta cheese, you probably have all the ingredients in your fridge and pantry.

Thanks to Sophie Calloca for the recipe. It is brilliant.

Lemon Ricotta RingIMG_20150215_161353 (Small)

3 eggs

200 g caster sugar

4 tablespoons extra virgin Olive Oil

170 g Full fat Ricotta Cheese

1 Lemon Zest and juice

1 teaspoon  Vanilla essence (optional)

70 g Ground Almond

200 g Self Raising Flour

Preheat Oven 170 degrees Celsius

Grease and line a Ring or Bundt tin


Combine eggs and sugar and whisk for 2-3 minutes

Add the Oil and Ricotta cheese (It must be full fat cheese, not the low fat option!- Sorry) and mix well.

Stir in the rest of the ingredients until thoroughly combined

Place in tin and cook for 35- 40 minutes till a skewer placed near the center comes out clean of mixture.

Cool in tin for 10 minutes

Dust with cinnamon sugar and Icing sugar and serve!

Something delicious to Ponder About!


11 thoughts on “Lemon and Ricotta Ring Cake

  1. This cake looks and sounds delicious. I’ll definitely give it a go. I’ve just spotted your other recipes as well. What have I been missing? I bake too much as it is- another of my passions in life! haha. Thank you, Amanda. 🙂

    Liked by 1 person

    1. Np, not for me. The only possible way to avoid instant weight-gain is total abstinence. I eat no desserts, no cakes, no biscuits, no lollies; and in that fashion do I stop my weight from increasing by more than a kilo or day. Or so it often seems … 😦

      Liked by 1 person

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