CHRISTMAS IN AUSTRALIA – LEMON-LIME RICOTTA CAKE WITH VANILLA AND LEMON YOGHURT

DSCN3013In my family, Christmas is all about good food, good wine, good music and an occasion for a big family reunion. This year I decided to bake a simple cake with a glamorous twist of lemon and lime topped with a glaze of orange marmalade and drop of whisky.  Serve with a vanilla and lemon yoghurt.   This is the perfect cake for a hot summer day !

INGREDIENTS FOR THE CAKE

1 1/2  cups full fat Ricotta cheese

4 large eggs, separated

zest from 3 large lemons

zest from 2 large limes

3/4 cup softened butter

3/4 cup granulated sugar

1/2 cup all-purpose flour

2 teaspoon baking powder

dash of salt

METHOD

1- Preheat the oven to 180C.

2- Lightly grease, or line with baking paper, a medium size spring-form pan.

3- Beat the butter and sugar with a hand mixer until light and fluffy.  Add the lemon zest, lime  zest, egg yolks and ricotta cheese and beat until smooth.

4- Mix together the flour, baking powder and salt, and beat into the butter mixture until well combined.

5- Wash your beaters well, and then beat the egg whites in a separate bowl until stiff.  Gently fold the egg whites into the batter then spoon the batter into your prepared tin.

6- Bake for 50 minutes, or until a cake tester stuck into the centre comes out clean.

7- Allow to cool and remove from the pan.

FOR THE TOPPING

INGREDIENTS

4 tablespoons good quality orange marmalade

3 tablespoons of water

2 tablespoons of good quality  Scotch,whisky

METHOD

1- Over a low heat put 4 tablespoons of orange marmalade and 3 tablespoons of water in a small pan.  Let the marmalade melt and reduce a bit.

2-  Put aside to cool and then add 2 tablespoons of scotch- whisky and pour over the cake while still warm.

FOR THE YOGHURT SAUCE

INGREDIENTS

1 medium pot of vanilla yoghurt

1 tablespoon of lemon extract

1 tablespoon of powder sugar

METHOD

1- Mix all the ingredients together in a small bowl using a whisk.

2- Serve on the side with the cake.

3- Decorate the yoghurt with lemon or lime zest or both or cut lemon and lime skin into very fine long strips with a sharp knife.

TIPS

– Do not worried if the mixture looks a little bit heavy, you will end up with a beautiful light cake.

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