ALFREDO’S LEMON RICOTTA CAKE

INGREDIENTS:
½ CUP BUTTER
¼ CUP OLIVE OIL
1.5 CUPS RICOTTA CHEESE
2 LEMONS (JUICED & ZESTED)
1 TSP VANILLA ESSENCE
3 EGGS
………………………………
1 CUP SUGAR
2 CUPS SELF RAISING FLOUR
1 TSP BAKING POWDER
½ TSP BAKING SODA
½ TSP SALT

TOPPING (OPTIONAL)
ICING SUGAR, LEMON GLACE OR WITH CLOTTED CREAM

UTENSILS:
CAKE TIN, ELECTRIC BLENDER, TEASPOON, MEASURING CUP, 2 MIXING BOWLS, SPATULA, GRATER

METHOD:
SET OVEN ON FAN (CAKE) SE]TTING AT 180 DEGREES.
IN A BOWL, COMBINE THE DRY INGREDIENTS TOGETHER.
IN ANOTHER BOWL, WHISK THE WET INGREDIENTS, ONE BY ONE, ACCORDING TO THE ORDER OF THE INGREDIENTS LIST.
FOLD THE INGREDIENTS FROM BOTH BOWLS TOGETHER, USING A SPATULA.
POUR THE MIXTURE INTO A GREASED CAKE TIN AND BAKE FOR ABOUT 20-30 MINUTES (DEPENDING ON THE HEIGHT OF THE CAKE).
WHEN IT’S GOLDEN ON TOP AND THE SKEWER COMES OUT CLEAN, REMOVE FROM THE OVEN AND SET ASIDE TO COOL.

TOPPING:
A DUSTING OF ICING SUGAR, LEMON GLACE (WHISK 4 TBSP OF LEMON JUICE + 1-2 CUPS OF ICING SUGAR, UNTIL THERE ARE NO MORE LUMPS,) OR A BIG DOLLOP OF CLOTTED CREAM!

ENJOY THIS TANGY, FLUFFY, AND RICH, ITALIAN DESSERT WITH AN EXPRESSO!

HACK:
WHEN GRATING LEMONS, GRATE THE YELLOW ZEST, AS OPPOSED TO THE WHITE PITH (MESOCARP), WHICH IS VERY BITTER AND RUINS THE CAKE’S FLAVOUR!