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Bella Casara Ricotta Cake with Lemon

Dairy Farmers of Canada
Add to Calendar 07/23/2019 10:00 AM 07/23/2019 11:00 AM America/New_York Choose the perfect time to make this recipe What you'll need:


Candied lemon slices:
1/3 cup (75 mL) sugar
1/4 cup (60 mL) water
2 lemons, thoroughly washed and thinly sliced

Cake:
1/2 cup (125 mL) slivered almonds
1 1/3 lb (600 g) Bella Casara Ricotta
4 eggs
1/2 cup (125 mL) sugar
1 tsp (5 mL) vanilla extract
3 tbsp (45 mL) lemon juice
1 tbsp (15) lemon zest
1/2 cup (125 mL) all-purpose flour
1/3 cup (80 mL) dried cranberries

Yields: 12 servings

See full recipe: https://www.dairygoodness.ca/recipes/bella-casara-ricotta-cake-with-lemon?source=calendar
Bella Casara Ricotta Cake with Lemon true MM/DD/YYYY anvcJoeUXzVEZwIspmZn22961
  • Course Desserts & Sweets
  • Prep. Time 30 mins
  • Cooking Time 1 hr, 30 mins
  • Refrigeration Time 1 hr
  • Yields 12 servings

Simple, refined and not too sweet are words used to describe Italian desserts. This cake recipe uses Ricotta, a fresh cheese that makes it light and delicate. Garnished with slices of candied lemon, this treat is absolutely spectacular.

  • Course Desserts & Sweets
  • Prep. Time 30 mins
  • Cooking Time 1 hr, 30 mins
  • Refrigeration Time 1 hr
  • Yields 12 servings

Did you know?

Canadian cheese is made from quality Canadian milk, your guarantee of purity, freshness and quality.

Browse our Canadian Cheese Repertoire to find fresh favourites


Ingredients


Candied lemon slices:
1/3 cup (75 mL) sugar
1/4 cup (60 mL) water
2 lemons, thoroughly washed and thinly sliced

Cake:
1/2 cup (125 mL) slivered almonds
1 1/3 lb (600 g) Bella Casara Ricotta
4 eggs
1/2 cup (125 mL) sugar
1 tsp (5 mL) vanilla extract
3 tbsp (45 mL) lemon juice
1 tbsp (15 ) lemon zest
1/2 cup (125 mL) all-purpose flour
1/3 cup (80 mL) dried cranberries

Preparation

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).

81 people love this recipe.

Rank as top rated See all 50 top rated

Did you know?

Canadian cheese is made from quality Canadian milk, your guarantee of purity, freshness and quality.

Browse our Canadian Cheese Repertoire to find fresh favourites

Did you know?

Canadian cheese is made from quality Canadian milk, your guarantee of purity, freshness and quality.

Browse our Canadian Cheese Repertoire to find fresh favourites

Nutritional Info

Per serving
Energy: 219 Calories
Protein: 9 g
Carbohydrate: 24 g
Fat: 10 g
Fibre: 1.2 g
Sodium: 66 mg

Top 5 Nutrients

Nutrient % DV*
Calcium: 12 % / 128 mg
Selenium: 29 %
Vitamin B12: 19 %
Riboflavin: 16 %
Vitamin C: 14 %

*percentage of daily value

*Note: The daily value (DV) is established by Health Canada and corresponds to the daily quantity recommended for each nutrient. The percentage of the daily value (% DV) indicates the proportion of the nutrient provided by a serving of the recipe, in comparison with the quantity recommended.

Did you know that 2 out of 3 Canadians are not getting enough daily milk products? Make sure you do! Learn more:

GetEnough.ca

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