This cake is pretty easy to make, looks good and keeps really well. It’s quite dense because of the ricotta, and this helps with its keeping properties. It has both self raising flour and baking powder to help with the rise as it’s heavy.
You don’t need huge slices of this cake, either, as it’s very satisfying. Great for an afternoon tea!
Oh, and it freezes beautifully, which is good to know as you can freeze left over cake to enjoy later – much better then eating it all at the one time!
140g softened butter
140g caster sugar
2 free-range eggs
200g full fat ricotta
Juice of 1 medium lemon
140g self-raising flour
1 level tsp baking powder
400g icing sugar
200g unsalted butter
75g white chocolate (optional)
Preheat the oven to 180 degrees C or 160 degrees C fan forced. Grease and line with baking paper a medium sized cake tin – 18cm or 20cm works well.
Cream the butter and sugar in a food processor. You can use a stand mixer if you like – but I find the food processor does the job just fine! Add the eggs and process well, then add the ricotta and the lemon juice. Add the flour and the baking powder and pulse a few times to just incorporate the flour. Don’t worry if the cakes looks curdled either after adding the eggs or adding the ricotta – it will come together after you mix in the flour.
Transfer the mixture to the prepared tin and bake for 30 – 40minutes, or until golden-brown and a skewer inserted into the cake comes out clean. Leave the cake in the tin until quite cool, then turn the cake out and remove the baking paper.
For the buttercream icing, I do use my KitchenAid mixer, as I think it helps to get a really light buttercream. But I have made buttercream quite successfully in the food processor too.
Beat the butter and icing sugar in a stand mixer until light and creamy. Add the passionfruit, seeds and all. I melted white chocolate and added this to the buttercream to give the buttercream extra stability for piping, but you can easily not include the white chocolate.
You can ice the cake however you like. First of all I covered the whole cake in a load of buttercream. I went for the “naked” look on the sides by scraping back the icing with a palette knife to achieve the exposed effect. Then I decided to practise my piping skills by piping rosettes all over the cake. I liked the effect of the passionfruit seeds in each rosette. But a simply iced cake with buttercream is always a thing of beauty! And tastes just as good as cake with more fancy icing!