For Mother’s Day, I wanted to prepare a simple and fragrant cake but with a surprise.
Indeed, from the first bite you can feel the freshness of the limoncello and the sweetness of the ricotta, creating thus an irresistible cake.
The Thermomix Ricotta and Limoncello Cake is made from a soft dough enriched by ricotta and the limoncello, the famous lemon liqueur. In addition to the classic ingredients, I also added a teaspoon of grated lemon zest to intensify the flavor.
I made the cake lactose-free by using lactose-free ricotta instead of the classic one, or you can alternatively use sheep or goat ricotta.
As with any dessert, it takes some care, such as using fresh and quality ingredients and making sure that the oven is at the right temperature, in order to cook the cake evenly, to check if it’s done I always insert a skewer in the center, which should come out clean.
In addition to the Thermomix Ricotta and Limoncello Cake, there are many other simple and tasty cakes on Ricette-Bimby:
- Spiced Apple Cake
- Flourless Chocolate Cake
- Carrot and Chocolate Chip Cake
My family really loves these seemingly simple cakes that then unleash a lot of flavors. My grandmother’s cakes were just like that, simple, very soft, and with an incredible taste.
Nothing left but to wish you a pleasant weekend and leave you with the recipe for the Thermomix Ricotta and Limoncello Cake.
See you in next recipe!
Nea!
Thermomix Ricotta and Limoncello Cake
Ingredients
- 200 gr plain flour or 00 flour
- 50 gr potato starch
- 250 gr ricotta cheese *
- 3 eggs
- 120 gr sugar
- 60 ml sunflowers oil
- 60 ml limoncello
- 10 gr baking powder
- 1 tsp grated lemon zest
Instructions
Put the eggs and sugar in the bowl, whisk (without using the butterfly): 3 min. speed 4, the mixture should be frothy and swollen.
Add the ricotta, oil, lemon peel and limoncello, mix: 1 min. speed 3.
Finally, add the flour, starch and baking powder, mix: 1 min. speed 4.
At this point, pour the mixture obtained into a 22 cm mold previously lined with parchment paper.
Bake in a preheated oven at 180°C for about 30-35 minutes, always do the toothpick test.
Allow to cool completely and serve sprinkled with icing sugar and lemon slices… Buon appetito!
Recipe Notes
As an alternative to the 22 cm mold, you can use a 24 cm one, the cake will be a little shorter but still tasty.
The cake can be kept for a few days closed in an airtight container.
*For those who are intolerant to dairy products, it is necessary to replace the classic ricotta with the lactose-free one.
