Italian Ricotta Lemon Cake With Blueberry Topping Recipes

ITALIAN LEMON-RICOTTA CAKE

Italian Lemon-Ricotta Cake image

Migliaccio, often served at Carnival, is a lemon-ricotta cheesecake with a difference: a base of semolina flour, which makes it lighter than your typical cheesecake.

Provided by Mark Bittman

Categories cakes, dessert

Time 1h30m

Yield 12 servings

Number Of Ingredients 10

Ingredients

3 tablespoons unsalted butter
1 quart whole milk
1 3/4 cups semolina flour
1/2 teaspoon kosher salt
1 3/4 cups sugar
1 large or 2 small lemons
4 large eggs
1 pound (2 cups) fresh ricotta cheese, strained
Confectioners' sugar for sprinkling
Raspberry sauce (see recipe)

Steps:

Preheat the oven to 325. Butter an 11-inch round cake pan.
Heat the milk in a medium saucepan over medium heat until simmering, then whisk in the semolina and salt. Boil, stirring constantly, for 2 minutes. Remove the saucepan from the heat, and stir in the sugar and butter until combined. Transfer the batter to a bowl to cool it down to warm, stirring frequently to prevent a skin from forming.
Zest the lemons, using only the yellow part, and stir into the batter. Beat in the eggs, one at a time, until combined. Beat in the ricotta.
Pour the batter into the pan, and bake until set and golden in places, about 1 hour. Transfer the pan to a rack to cool, and sprinkle with confectioners' sugar while still hot. Once the cake has cooled, sprinkle with confectioners' sugar once more, then serve.

ITALIAN RICOTTA LEMON CAKE WITH BLUEBERRY TOPPING

Italian Ricotta Lemon Cake With Blueberry Topping image

Lemon flavored and moist, this cake is delicious with a topping of sweetened berries. From Italian Forever.

Provided by Leslie

Categories Dessert

Time 1h

Yield 1 Cake, 6-8 serving(s)

Number Of Ingredients 12

Ingredients

2 cups sugar
1 cup softened butter
1/2 cup ricotta cheese
1/2 cup milk
3 cups all-purpose flour
1 1/2 teaspoons lemon extract
1 lemon, zest of
4 large eggs
powdered sugar, for topping
3 cups blueberries
3/4 cup sugar
1 teaspoon lemon juice

Steps:

For the cake:.
Preheat the oven to 350 degrees F.
Butter and flour a 9" cake pan.
In a bowl, mix together the butter and sugar until fluffy.
Add the eggs, lemon extract, milk, ricotta, flour and lemon zest, and beat well for 2 minutes on high speed.
Pour into your prepared pan.
Bake 45-50 minutes, or until a toothpick inserted in the center comes out clean. Allow to cool.
Topping:.
Combine the blueberries, lemon, sugar and 1/2 cup of water, and cook until thickened. Remove and cool.
Once the cake has cooled, dust lightly with the powdered sugar.
Serve a small slice with a spoonful of blueberry topping.

Nutrition Facts : Calories 994.7, Fat 38.1, SaturatedFat 22.8, Cholesterol 218.6, Sodium 347.6, Carbohydrate 152, Fiber 3.5, Sugar 99.2, Protein 14.5

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