Lemon and Ricotta Cake

Lemon and Ricotta Cake

The first lemon and ricotta cake I made was not a success. It was a Jamie Oliver recipe and didn’t really work, producing a rather dense cake. It may of course be entirely my fault and I might try it again one day. On the other hand, I’m not sure why I’d bother because yesterday I made a Diana Henry version from her book Simple and it was light and moist and delicious.

This cake works as an afternoon tea cake but also as a dessert served perhaps with some berries and crème fraîche or whipped cream. It’s best eaten slightly warm. It’s the ricotta that makes the cake moist but it also means it doesn’t keep that well. Don’t do what I did and make it on a day when hardly anyone’s around to share it with you because it really is best eaten on the day it’s made. If you do have some left, wrap it in clingfilm and refrigerate it. This is what I did and the next day I gave it a blast (a minute or two at high heat) in the microwave to warm it up a little and it freshened up beautifully. I was thrilled when our Italian friend, who is very particular about the food of his homeland and whose late wife was the most wonderful cook, gave it his approval.

Lemon and Ricotta Cake

Serves 8 (depending on hunger/greed)

You will need a 20cm springform tin, lightly greased and base-lined (with bake-o-glide)

Ingredients

  • 175g unsalted butter, softened
  • 175g golden caster sugar
  • Finely grated zest of 4 unwaxed lemons and the juice of 3
  • 3 large eggs, separated
  • 250g fresh ricotta, drained in a sieve
  • 100g self-raising flour, sifted
  • 25g ground almonds
  • 1 tsp baking powder
  • Icing sugar to serve

Method

  • Beat the butter and sugar together in an electric mixer until light and fluffy
  • Lightly beat the egg yolks with a fork and gradually add them, beating well after each addition
  • Stir the lemon zest and drained ricotta into the batter
  • Whisk the egg whites until they form medium peaks
  • Stir the lemon juice into the batter, then fold in the flour, almonds and baking powder
  • Fold two big spoonfuls of the egg whites into the batter to loosen it, then fold in the rest
  • Scrape the batter into the prepared tin
  • Put it in the baking oven and bake for 45-50 minutes; a skewer inserted into the middle of the cake should come out clean once it’s cooked
  • Leave to cool in the tin for 10 minutes or so, then remove the springform ring and let it continue to cool, although as I mentioned above it’s delicious served slightly warm
  • Dust with icing sugar to serve

 

 

 

Smoked Salmon Quiche

Smoked Salmon Quiche

As we Aga cooks all know, cooking a quiche in an Aga couldn’t be easier because there is no blind baking required. You just have to add the filling to your pastry-lined tin and place the whole thing on the floor of the roasting oven to bake for 30 minutes or less. The pastry will cook from underneath avoiding a “soggy bottom”, as Mary Berry would tell you. The top will be golden brown.

The classic quiche is Quiche Lorraine made with bacon and Gruyère cheese, but there are so many variations you could try. For example, Diana Henry’s delicious salmon and crab tart with Thai flavours which I wrote about here.

Yesterday I made a simple smoked salmon quiche based on a Delia Smith recipe from her Complete Cookery Course. It was for a picnic for my husband and two friends who have been spending today salmon and trout fishing on the Usk. They also took with them roast asparagus dressed with olive oil and lemon juice, some mini pork pies (not homemade, I’m afraid), strawberries, rock cakes (my own), cinnamon buns (our favourite ones from Hart’s Bakery) and flasks of tea and coffee. They will not starve. I think I spotted a bottle of wine in the picnic basket too.

Smoked Salmon Quiche

Quantities here are for a 20cm fluted quiche tin, ideally with a loose bottom. Yesterday I doubled the quantities and used a 28cm tin. 

Ingredients

For the pastry:

  • 110g plain flour
  • 25g lard
  • 25g butter
  • a pinch of salt
  • cold water, to mix

For the filling:

  • 175 smoked salmon, chopped
  • 2 large eggs
  • 275ml double cream
  • freshly grated nutmeg
  • a dash of cayenne pepper
  • Salt and black pepper

Method

  • Lightly grease your tin
  • Make up the pastry by rubbing the fats into the flour and salt with your fingertips and adding a little cold water to combine. Rest it in the fridge wrapped in clingfilm for at least half an hour. Alternatively, use shop-bought pastry; I don’t mind one bit
  • Roll out the pastry on a floured surface and line your tin with it
  • Arrange the smoked salmon over the pastry base in the tin
  • Beat the eggs with the cream and add salt, pepper and some freshly grated nutmeg to taste
  • Pour the filling into the tin and sprinkle over a little cayenne pepper
  • Carefully slide the tin onto the floor of the roasting oven and bake for 20-30 minutes. Check it at 20 minutes and turn it round. When the pastry is golden and the filling is firm and golden brown, it is ready