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)
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
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
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.
For the pastry:
110g plain flour
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
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