It’s been a while since I posted a recipe, although I have been baking and cooking a lot. The construction of our Guesthouse just keeps me very busy, so I just posted pictures…shame on me 🙈
I bought some beautiful small sicilian lemons these days and thought I‘d make a lemon cake for the guys whp work hard every day atthe construction site🏗
Ingredients for a Bundt cake of 24cm
400gr flour 00
100ml lemon juice
16gr baking powder
Juice of 1/2 lemon
80gr icing sugar
My Kenwood Chef, meanwhile 12 years old and going strong does all the work for me:
First whisk eggs and the sugars at highest speed for about 6 minutes until you get a smooth cream. Add the drained fresh ricotta (I use cow milk) and stir at medium speed until well amalgamated. Now add the flour, baking powder and lemon juice and zest by turns until you get a sticky batter
Grease and flour your bundt cake pan, add the batter and bake for 60 minutes at 180c in the preheated oven (static).
MLet the cake cool, meanwhile prepare the icing (add more icing sugar if needed to obtain a sticky white icing). Sprinkle over the cake…et voilà, the cake is ready to be eaten tomorrow morning!