Lemon ricotta cake recipe

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  • Serves 10
  • 20mins to prepare and 65mins to cook, plus 2 hrs chilling
  • 246 calories / serving
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Lemon Ricotta Cake + BerriesHERO

Preheat the oven to Gas 5, 190°C.

Mix the crushed biscuits with the sugar, cinnamon and melted butter. In a separate bowl, whisk 1 egg while until frothy and fold into the biscuit mixture. Press into the bottom of a 23cm spring-form tin and bake for 7-10 minutes until lightly browned. Cool.

Put the ricotta and whole eggs in a bowl and then blend until smooth. Add the icing sugar, yogurt, lemon zest and juice, flour and vanilla extract.

In a separate bowl, beat the remaining egg whites until they form peaks, and then fold into the cheese mixture. Spread over the biscuit base and bake for 50-55 minutes.

Run a knife around the edge of the cake to loosen. Cool. Remove the tin's sides, cover and chill for at least 2 hours.

Serve cut into slices with fromage frais and fresh berries, dusted with icing sugar.

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  • Ingredients

  • 125g digestive biscuits, crushed
  • 50g brown sugar
  • 1tsp of cinnamon
  • 1tbsp of melted butter
  • 3 egg whites
  • 500g ricotta cheese
  • 2 large eggs
  • 75g icing sugar
  • 150g low-fat natural yogurt
  • ½ grated zest and juice of lemon
  • 2tbsp of plain flour
  • 1tsp of vanilla extract
  • 150g low-fat fromage frais
  • 150g of strawberries
  • 150g raspberries
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  • Energy 1034kj 246kcal 12%
  • Fat 10.9g 16%
  • Saturates 5.8g 29%
  • Sugars 19.4g 22%
  • Salt 0.5g 8%

of the reference intake
Carbohydrate 28.5g Protein 10.6g Fibre 2g

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