Monday, July 28, 2014

Personal ricotta lemon cake

Currently, I am into baking smaller cakes. Like a third of a recipe sized cakes. However, as lesson learnt shows, you can’t just divide the ingredients into 3 and then go with a third. The proportions no longer fit, especially if you don’t weigh ingredients but go by cup measurements. I did this with the ricotta lemon cake, making it in a size just right for 2-3 people. The first round, I just third-ed the ingredients; the cake came out very tasty but very dense, more like a cheese cake. The second version, investigating proper portion proportions for fluffy cakes, I got it right. 

ricotta_cake-1LR

It starts with a half stick of butter, and a half cup of sugar, butter airated with an electric mixer.

ricotta_cake-2LR

Then, add 1 egg, 4oz of ricotta, vanilla extract, lemon extract and lemon zest.

ricotta_cake-3LR

ricotta_cake-4LR

Finally, sieved in a cup of flour, mixed with 1 ts of baking powder, 1/4 ts of baking soda and a pinch of salt (all mixed before adding).

Pour into a greased small bundt cake or 8 inch spring form.

ricotta_cake-5LR

Baked in a preheated oven at 350F for 35 min.

ricotta_cake-6LR

So, this was the first version with the proportions of a half cup of flour and ca 8oz of ricotta.

ricotta_cake-7LR

I placed frozen berries on the bottom of the pan for a summer note.

ricotta_cake-8LR

A delicious, moist cheesecake treat.

Second try:

ricotta_cake-9LR

ricotta_cake-10LR

More like it.

ricotta_cake-11LR

1 slice = 1/8th of cake = 170kcal.

No comments:

Post a Comment