BELLA CASARA RICOTTA CAKE WITH LEMON

Meal details

This is the Blue and Pear Salmon recipe.
Course
Prep-time
Cooking Time
Yields
Main Dishes
30 min
1h 30 min
12 Servings
Ingredients
Metric
Imperial
1. Slivered Almonds
125 mL
1/2 cup
2. Bella Casara Ricotta
600 g
1 1/3 lb
3. 4 eggs
4. Sugar
125 mL
1/2 cup
5. Vanilla Extract
5 mL
1 tsp
6. Lemon Juice
45 mL
3 tbsp
7. Lemon Zest
15 g
1 tbsp
8. all-purpose flour
125 mL
1/2 cup
9. dried cranberries
80 mL
1/3 cup

Preparation

Note: Preheat oven to 325 °F (160 °C). In a saucepan, dissolve sugar in water and bring to a boil. Boil 2 minutes to obtain a syrup. Cook lemon slices in syrup over medium heat for 10 minutes. Drain the syrup into a bowl and set aside to cool. Spread almonds in an oven-safe baking dish and toast them for 7–10 minutes. Cake Meanwhile, in a large bowl, beat Ricotta with eggs, sugar, vanilla extract, lemon juice and zest and the reserved lemon-flavoured syrup. Incorporate the flour. Butter a 9-inch (23 cm) springform pan and line bottom with parchment paper. Cover bottom of pan with toasted almonds and pour Ricotta mixture on top. Bake in the oven 1 hour to 1 hour and 15 minutes, or until cake is firm and lightly golden. Let cool to room temperature, then refrigerate at least 1 hour before removing from pan. Decorate chilled Ricotta cake with candied lemon slices and dried cranberries. Serve immediately or refrigerate until ready to serve.

Tips: Note: This cake can also be accompanied by a cranberry coulis, if desired. Cheese alternative: Canadian Ricotta (liquid drained).

Nutritional Information Per Serving

Energy:
Protein:
Carbohydrates:
Fat:
Fibre:
Sodium
219 Calories
9 g
24 g
10 g
1.2 g
66 mg