Beautifully moist sunshine cake. Not at all fancy, but all the better for that. Serve with tart poached fruit. Cherries are AMAZING. Also try plums, apricots, gooseberries, raspberries, greengages, blueberries….
- 1 egg
- 2 egg yolks
- 180g caster sugar
- 100g ricotta
- Zest of 1 lemon
- 65g unsalted butter, melted and cooled
- 130g plain flour
- 1 tsp baking powder
- Pinch of salt
- Pre-heat the oven to 160C fan (180C)
- Grease and line a 20cm cake tin
- Beat the egg, yolks and sugar together until pale and fluffy
- Drizzle in the cooled melted butter, whisking while you do it
- Then whisk in the ricotta and the lemon zest
- Gently fold in the flour, baking powder and salt
- Spoon the mixture into the tin and smooth it out on top
- Bake for 20-25 mins until golden (and until a skewer inserted in the middle comes out clean)
- Cool in the tin and then serve with poached fruit
Sophie cooks 