Sicilian lemon thyme cake - recipe
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Prepare
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Serves
1 -
Cook
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Skill
Medium
Ingredients
- 175 g Butter (unsalted) softened
- 4 Lemon zest
- 3 Lemon juice
- 3 Egg(s) (free range) seperated
- 250 g Ricotta
- 100 g Self-raising white flour sifted
- 25 g Almonds (ground)
- 1 tsp Baking powder
- 2 tbsp Lemon thyme chopped
- 150 g Unrefined golden caster sugar
- 150 ml Water
For the decoration
- 150 g Unrefined golden caster sugar
- 150 ml Water
- 50 g White chocolate melted
- 1 tbsp Olive oil virgin
- ½ tsp Lemon extract
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1
Preheat the oven to 180°C (160°C fan, gas mark 4).
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2
Cream the butter and sugar together in an electric mixer until pale and fluffy then add in the lightly beaten egg yolks gradually, beating well after each addition.
For this step you'll need:
- 175g Butter (unsalted) softened
- 150g Unrefined golden caster sugar
- 3 Egg(s) (free range) seperated
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3
Drain off any liquid that is in the ricotta and stir the cheese into the batter.
For this step you'll need:
- 250g Ricotta
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4
Put the egg whites in a separate bowl and beat until they form medium peaks.
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5
Stir the lemon juice, chopped thyme and zest into the batter then fold in the flour, almonds and baking powder.
For this step you'll need:
- 3 Lemon juice
- 4 Lemon zest
- 2 tbsp Lemon thyme chopped
- 100g Self-raising white flour sifted
- 25g Almonds (ground)
- 1tsp Baking powder
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6
Add 2 tablespoons of the beaten whites to loosen the batter and then fold in the rest. Scrape into a buttered 20cm spring-form cake tin. Place in the preheated oven and bake for 40 minutes.
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7
Insert a skewer into the middle of the cake, if the cake is cooked throughout it should come out clean. Leave to cool in the tin, place in the fridge to set for at least 1 hour.
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8
For decoration, confit some lemon slices in thick syrup (150g caster sugar &150ml water) for 15 minutes on a slow heat. Decorate the top of the cake with the slices, a little lemon thyme and a drizzle of white chocolate mixed with virgin olive oil and half a tea spoon of lemon extract.
For this step you'll need:
- 150g Unrefined golden caster sugar
- 150ml Water
- 2 tbsp Lemon thyme chopped
- 50g White chocolate melted
- 1 tbsp Olive oil virgin
- ½tsp Lemon extract