Benjamina Ebuehi is a London based baker, food stylist and recipe writer. Her debut cookbook, ‘The New Way to Cake’ was published in December 2019. It is filled with exciting recipes to help home bakers expand their cake repertoire and explore new flavours in their baking. Follow her on Instagram to get your daily dose of mouthwatering cakes!
Spring is just around the corner and I’ve been feeling so much brighter with all these sunny days we’ve been having! I’ve made a really light lemon almond and ricotta cake to celebrate and it goes perfectly with a glass of my favourite @maisonmirabeau rosé gin and tonic.Benjamina Ebuehi
Ingredients for the cake:
- 180g unsalted butter, softened
- 250g caster sugar
- 1 lemon zest
- 3 large eggs
- 135g plain flour
- 2 tsp baking powder
- ¼ tsp salt
- 50g ground almonds
- 200g Ricotta
For the filling:
300ml double cream
1 tsp vanilla extract
2 tbsp lemon curd
Handful flaked almonds to decorate
- Preheat the oven to 180C/160C Fan. Grease and line two 6 inch tins.
- Beat the butter, sugar and lemon zest together until really pale and fluffy, about 3-5 minutes.
- Add in the eggs one at a time, beating well after each addition.
- In a separate bowl, mix together the flour, baking powder, salt and ground almonds. Pour half of this into the butter mixture and stir until just combined. Mix in the ricotta followed by the remaining flour.
- Divide the batter evenly between the tins and bake for 35-40 minutes or until a skewer inserted into the centre comes out clean. Leave to cool completely.
- To make the filling, whip the cream with the vanilla until it starts to thicken and you have soft peaks. Gently stir in one tablespoon of lemon curd.
- Once the cakes have cooled, spoon half of the cream on to one layer and swirl in half a tablespoon of lemon curd. Place the other cake on top, bottom side up and spoon on the remaining cream. Decorate with flaked almonds and a few more dollops of lemon curd.
It’s absolutely delicious with a glass of our Dry Gin!