Meyer Lemon Ricotta Soft Cake, a fragrant, soft, and creamy cake, that is super moist and enjoyable to the palate.
Song of the day: The Best – Tina Turner.
I didn’t know about the existence of Meyer lemons until a couple of years ago when we started our blogging adventure and I encountered many a recipe utilizing this beautiful lemon variety. In Italy, I had never seen them nor heard about them, while in Edmonton, Canada, I had heard about them but never found them anywhere. I actually did not know when they were available, although lemons in Italy are available year long. I was struck by surprise to see them at our local Italian Centre Shop at the beginning of July and seized the opportunity to finally be acquainted with these lovely jewels of sunshine.
I was so curious to cut one open and see the difference in color since the outside was already looking a bit more orange and smoother in texture. Even the shape was more round than regular lemons. When you cut it open you’re almost fooled to believe it’s an orange, and the taste is sweeter, less tangy and with a floral note.
I couldn’t’ resist getting to use these Meyer lemons in a recipe.
Meyer lemon, ricotta, and coconut are the main components of this delectable dessert.
That I love ricotta and I use it whenever I can, in sweet or savory dishes, is not a secret. With Loreto, we were also not new to the combination of lemon and ricotta: pancakes and a cheese cake are just two examples of our passion for these two ingredients that are so versatile and add their personality to any dish: the lemon with its scent and freshness, the ricotta lending its unmistakable smooth and creamy texture.
The third component, the coconut, marries beautifully with the first two and is an ingredient I am using frequently in my baking (read: my pretty and delicious Coconut Lemon Bundt Cake).
The combination of the Meyer lemons (juice and zest), ricotta and shredded coconut, with the sugar, flour, potato starch, baking soda, eggs, butter and a touch of vanilla creates a dreamy creamy fragrant cake that is super moist and enjoyable to the palate.
The batter is runny, compared to a regular cake batter, and that tells you about the final texture of this Meyer Lemon Ricotta Soft Cake. Texture that is very moist, almost pudding-like, and smells of citrus, coconut, and vanilla. The top and the sides are more crumbly and light in texture, giving you the best of both worlds.
I wanted to use the square tart pan that we got -together with other beautiful stuff- at a charity fundraiser, remembering Gail Hall, a local well-beloved chef who passed a time ago. Her cookware, utensils, kitchen wares and so much more were up for the taking and donations were at the mercy of the receivers. Her husband, another beautiful soul, was the host, and in true Gail Hall spirit was happy to see her things go to people who have a passion for food and travel. Let’s say we didn’t come home empty handed. Whenever I use her things, I like to think her spirit is around and smiling knowing her passion is still alive.
Hope I made her smile with this Meyer Lemon Ricotta Soft Cake.
Song of the day: The Best – Tina Turner.
Recipe adapted from: Torta al limone cremosa
- 4 eggs, organic free-range
- 200 g (3/4 cup) ricotta
- 100 g (1/2 cup) flour, type 00 (or all-purpose)
- 120 g (1/2 cup) potato starch
- 200 g (1 cup) granulated sugar (or cane sugar)
- 3 Meyer lemons
- 130 g (1/2 cup + 1 Tbsp) butter, melted
- 16 g (1 heaping Tbsp + 1 tsp) baking powder
- 1 tsp vanilla extract
- 1/4 cup unsweetened shredded coconut shavings + more for the top
- Preheat the oven to 350° F (180° C).
- Wash thoroughly, dry, and grate the zest of the Meyer lemons. Set aside.
- Squeeze the pulp, pass it through a strainer and set aside.
- In a medium bowl sift the flour, potato starch and baking soda. Set aside.
- In the bowl of a standing mixer (or with a handheld mixer) work the ricotta with the sugar until you get a creamy texture.
- Add the eggs, one at a time, making sure each one is well incorporated before adding the next one.
- Blend until you get a smooth and creamy texture, then add the flour mixture in small batches and mix until well incorporated.
- Add the cool melted butter, mix, then add the lemon juice and zest.
- Mix again, then add the shredded coconut shavings
- Pour the batter into a greased 24 cm round or square pan.
- Level the top, then sprinkle some more shredded coconut shavings on top.
- Bake in the preheated oven for about 35 minutes.
- Let cool on a rack.
- Serve with a dusting of icing sugar on top, and maybe some fresh berries.
It is best served and eaten the first day to fully appreciate the creamy texture. It keeps for 2-3 days in an air tight container but tends to harden.
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