Lemon Ricotta Cake with Raspberry Coulis

A light and refreshing Italian dessert featuring lemon ricotta cake with a tangy raspberry coulis, perfect after a savory meal.

Prep Time

15 minutes

Total Time

45 minutes

Calories

395 kcal

Difficulty

Easy

Equipment

4 items

Cost

£1.48/serving

Season:

Meal Type:

Cuisine:

Mood:

Ingredients

Servings

15ozRicotta cheese(Whole milk ricotta, drained well)

£2.75

3largeEggs(Room temperature)

£1.00

0.5cupGranulated sugar

£0.30

0.3cupAll-purpose flour

£0.10

2tablespoonsLemon zest(From 2 lemons)

£0.25

1tablespoonLemon juice(Freshly squeezed)

£0.15

0.5teaspoonVanilla extract

£0.20

12ozRaspberries(Fresh or frozen)

£4.00

2tablespoonsPowdered sugar(For the raspberry coulis)

£0.15

1tablespoonWater(For raspberry coulis, optional)

0.1teaspoonPinch of salt

Total Cost

£8.90

£1.48 per serving

Instructions

1.
Preheat oven to 350°F (175°C). Grease and flour an 8-inch springform pan.
2.
In a large bowl, beat ricotta cheese until smooth. Add eggs, one at a time, beating well after each addition.
3.
Gradually add granulated sugar, flour, lemon zest, lemon juice, vanilla extract, and salt and mix until just combined. Do not overmix.
4.
Pour batter into the prepared springform pan and bake for 30-35 minutes, or until a toothpick inserted into the center comes out clean.
5.
Let the cake cool in the pan for 10 minutes before releasing the sides. Cool completely on a wire rack.
6.
While the cake is baking, prepare the raspberry coulis: In a small saucepan, combine raspberries and powdered sugar. Cook over medium heat, stirring occasionally, until the raspberries have broken down and the mixture has thickened slightly (about 5-7 minutes). Add a tablespoon of water if too thick.
7.
Remove from heat and let cool slightly. Blend the raspberry mixture using an immersion blender (or in a regular blender, being careful of the hot liquid) until smooth. Strain the coulis through a fine-mesh sieve to remove the seeds (optional).
8.
To serve, slice the cake and drizzle with raspberry coulis. You can also dust with powdered sugar for a prettier presentation.

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My Notes

Nutrition Information

Nutrition per serving (170g)

395 kcal / 1653 kJ

Carbs

37g

14% of RDA

Fat

21g

30% of RDA

Protein

17g

34% of RDA

Detailed Breakdown

Fibre

4 g

13% of RDA

Sugar

29 g

32% of RDA

Sodium

150 mg

7% of RDA

Saturated Fat

12 g

60% of RDA

Chef's Tips

Make sure to drain the ricotta cheese well to prevent a soggy cake. You can wrap it in cheesecloth and squeeze out excess liquid.

Don't overmix the batter, as this can result in a tough cake.

If the cake starts to brown too quickly, tent it with foil during the last 10 minutes of baking.

The raspberry coulis can be made ahead of time and stored in the refrigerator for up to 3 days.

Cooking Equipment

Oven

Stove

Mixing bowls

Springform pan (8-inch)

Wine Pairings

No wine pairing suggestions available for this recipe.

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