This ricotta and lemon ring cake, based on a recipe by Rachel Roddy, is a simple yet satisfying bake that promises a moist, creamy texture with a citrus lift. The recipe, adapted from a yoghurt-pot cake, uses ricotta instead of yoghurt and adds lemon zest for a mood-enhancing flavour.
To make the cake, you will need extra-virgin olive oil, plain flour, baking powder, sugar, ricotta, eggs, and the zest of two unwaxed lemons. The method involves mixing dry ingredients separately, then combining with a ricotta and oil mixture before adding eggs and lemon zest. The batter is poured into a greased and floured ring or bundt tin (or a loaf tin) and baked at 160C fan/gas mark 4.
Baking times vary: 30-40 minutes for a ring tin, 40-50 minutes for a loaf tin. The cake is ready when golden and set, and a skewer inserted into the centre comes out clean. Once cooled, it can be turned out and served.
This versatile cake is suitable for breakfast, as a snack, with tea, or even after dinner with sweet wine or brandy. It makes 12 slices and is ideal for those who are baking-inhibited, requiring minimal mess and effort.
