Plumcake with ricotta and lemon

Name: Plumcake with ricotta and lemon - Heracleea N.
Ingredients: 250 g ricotta; 200 g sugar; 3 eggs; 100 g flour; 100 g starch; 100 g butter; 2 lemons; 1 packet baking powder; pinch of salt

Dessert - Plumcake with ricotta and lemon by Heracleea N. - Recipia

The ricotta and lemon plumcake is made from a few basic ingredients and has a soft dough with a fresh lemon flavor. Ricotta contributes to the fine texture, and melted butter is added at the end, along with the zest and juice of the two lemons. It is a simple cake, suitable for dessert or a sweet snack. Quick Info Preparation time: not specified in the original recipe Baking time: approximately 40 minutes Total time: preparation time not specified; baking takes about 40 minutes Servings: not specified Difficulty: easy Recipe type: ricotta and lemon cake Ingredients 250 g ricotta 200 g sugar 3 eggs 100 g flour 100 g starch 100 g butter 2 lemons 1 packet baking powder A pinch of salt Preparation method 1. Start by mixing the ricotta with the sugar and salt. Use a mixer for about 3 minutes until the mixture becomes homogeneous. 2. Gradually add the eggs, one at a time. Mix well after each egg to ensure it is incorporated before adding the next. In the end, the mixture should be creamy. 3. Add the flour, starch, and baking powder to the obtained mixture. Mix again for a few minutes until the dry ingredients are incorporated and the dough becomes uniform. 4. Finally, add the melted butter. Also, add the grated zest and the juice of the two lemons. Mix until all ingredients are evenly distributed in the mixture. 5. Pour the dough into a baking pan and place it in the preheated oven at 180°C. 6. Bake the plumcake for about 40 minutes. Before removing it from the oven, check it with a toothpick. If it comes out clean, the cake is baked. It is important to add the eggs one at a time and mix well, as this step helps achieve a creamy mixture before adding the dry ingredients. After adding the flour and starch, it is enough to mix until the dough becomes uniform. Why I make this recipe often It is an easy-to-follow recipe and does not have a long list of ingredients. The lemon flavor is present through both the zest and juice, and ricotta makes the dough pleasant and soft. Additionally, the steps are simple: the base is mixed, the dry ingredients are incorporated, and the butter and lemon are added at the end. Tips Ricotta should be well mixed with sugar and salt before adding the eggs. This way, the base of the dough becomes more homogeneous. Add the eggs one at a time and do not add them all at once. Mixing after each egg is included in the recipe steps and helps form the creamy mixture. The butter is added melted, along with the zest and juice of the lemon, at the end of the dough preparation. Follow the toothpick test, as the 40-minute time can be influenced by the oven and the shape of the baking pan used. Remove the cake only after checking the center. Before grating the zest, the lemons should be washed well and dried. Only the yellow part of the zest is used, not the white part underneath, which can have a bitter taste. Substitutions The original recipe uses ricotta, and it is not directly replaced in the preparation steps. If you choose to use another type of fresh cheese, the texture and moisture of the dough may change, so the result will not be identical. Flour and starch have been indicated in equal amounts and it is recommended to keep them together to maintain the texture of the recipe. No substitution for butter is indicated. Since the butter is added melted at the end, changing it can alter both the taste and the consistency of the dough. Variations You can keep the recipe exactly as it is, with lemon flavor obtained from the zest and juice of the two lemons. The quantities of ingredients should not be changed if you want to maintain the original proportions. For a more subtle flavor, you may use less zest or lemon juice, but this would be a modification from the basic recipe. In its original form, both lemons are used entirely through zest and juice. Serving ideas The ricotta and lemon plumcake can be served after it has cooled sufficiently to be sliced. It is suitable as a simple dessert alongside coffee or tea. It can be served in slices, without additional toppings, as the main flavor already comes from the lemon, and the dough contains ricotta and butter. For easier slicing, it is best not to portion it immediately after removing it from the oven. Frequently asked questions How long does the ricotta and lemon plumcake bake? The indicated time is approximately 40 minutes at 180°C in the preheated oven. Check the cake with a toothpick before removing it. If the toothpick comes out clean, the cake is baked. When is the melted butter added? The melted butter is added at the end, after the ricotta, sugar, salt, eggs, flour, starch, and baking powder have been mixed. At that time, the zest and juice of the two lemons are also added. Why are the eggs added one at a time? The eggs are added gradually so that each one is well incorporated into the mixture. The recipe requires mixing after each addition until the mixture becomes creamy. Can I use only flour, without starch? The original recipe uses 100 g of flour and 100 g of starch. Starch is part of the established proportion for this dough, and eliminating it will change the texture of the plumcake. How do I check if the cake is done? Insert a toothpick into the center of the cake before the end of baking. If it comes out clean, without raw dough sticking to it, the plumcake can be removed from the oven. If the toothpick has dough on it, it needs more baking. Nutritional values The values below are estimates and refer to the entire cake, calculated based on the quantities in the recipe. They may vary depending on the type of ricotta, the size of the eggs, and the nutritional values of the ingredients used. For the entire cake: Calories: approximately 2,900 kcal Protein: approximately 58 g Carbohydrates: approximately 370 g Fats: approximately 125-130 g Since the number of servings is not specified, it is not possible to accurately calculate the value for one slice. If the cake is divided into 10 equal slices, one slice would have approximately 290 kcal, 6 g protein, 37 g carbohydrates, and 13 g fats. These values are indicative and do not replace a nutritional calculation made with the exact labels of the ingredients. Storage and reheating Store the plumcake in a cool place, covered, to prevent it from drying out. For longer storage, it can be kept in the refrigerator in a closed container. The cake does not need to be reheated to be served. If kept in the refrigerator, let it sit at room temperature for a bit before eating, so that the dough is not cold and hard. Tags: lemon cake, ricotta cake, plumcake with ricotta, lemon cake

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