Lemon Ricotta Cake

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Floridia Ricotta is a creamy white, mild, fresh cheese with a soft texture and a slightly sweet flavour. Made the traditional Italian way, Floridia Ricotta is manufactured from the whey produced in the making of Mozzarella and Pecorino. Ricotta can be eaten as is with a little salt, pepper and fresh herbs, although it is more commonly used in Italian pasta dishes and desserts. It is delicious in salads, dips or with Prosciutto and melon. Ricotta is a favourite in Lasagna, Cannelloni, Manicotti and in all filled pastas such as Ravioli and Tortellini. As a dessert cheese, Ricotta works well with honey, fruit, or chocolate as in Cannoli, and makes an excellent low-fat addition to cheesecake recipes.

Semi-sweet and creamy
Moist, soft with a light delicate grain
Shop product
  • 300g FLORIDIA CHEESE Ricotta
  • ½ cup sunflower or mild-flavoured olive oil
  • 1 cup caster sugar
  • Finely grated rind 1 lemon
  • 1 teaspoon vanilla
  • 3 eggs
  • 2 cups SR flour
  • ¼ cup milk
  • 2 tablespoons limoncello
  • 1/3 cup flaked almonds
  • 2-3 teaspoons caster sugar, extra, for sprinkling
  • Raspberries, for serving, optional
  1. Beat together the Ricotta, oil, sugar, rind and vanilla until just combined. Add the eggs one at a time, beating between each addition. Fold in the flour along with the milk and the limoncello. Spoon into a buttered and base-lined 24cm round springform pan. Sprinkle with almonds and extra sugar.
  2. Bake in a 160oC oven for 45-55 minutes or until cooked when tested. Cool for 10 minutes on a wire rack before turning out to cool completely. Store in an airtight container until required.

Note: This is a cake that may be dressed up for celebrating but is also really good with your morning coffee! Serves 10-12.

Head office & Factory outlet:

Floridia Cheese Pty Ltd
327 Settlement Road 
Thomastown 3074 
Victoria, Australia

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