I’m on a bit of a roll with the sweet treats that go alongside a mug of tea aren’t I? That has got to be my favourite way to eat cakes and biscuits. Also, when I have people over, there is nothing like serving up homemade baked goods that give the illusion that you have your life together.
This is the second recipe created in collaboration with Natvia! Natvia is a stevia sweetener made from 100% natural sources and it is the healthy alternative to artificial sweeteners and sugar that is made with naturally sourced ingredients. A great alternative for those looking to reduce their sugar intake, lose weight, or have been diagnosed with diabetes. Natvia is made from a combination of the stevia plant and a naturally occurring nectar called erythritol. As Natvia is made from natural sources, it doesn’t have the chemical taste of other brands of artificial sweetener, and is my sugar-substitute of choice. You can purchase Natvia from all major supermarkets as well as online. Read more about Natvia here.
This cake tastes heavenly. Lightly tangy from the lemon and rich from the ricotta. It is beautiful served with fresh berries, plus or minus a dollop of cream. Just a note – this cake doesn’t rise all too much (as you can see by my photos). I tried this recipe several time in a variety of sized cake tins and there wasn’t that much difference. The texture of the cake is quite smooth and dense, and while I used self-raising flour, the rise on the cake while baking is mild.
Lemon Ricotta Cake
A sweet, dense and tangy cake perfect for afternoon tea.
- 150 grams butter
- 3/4 cup sweetener Natvia
- 1 cup smooth ricotta
- 1/4 cup lemon juice
- 1 tbsp lemon zest (approximately 1 large lemon)
- 3/4 cup self-raising flour
- 1 pinch salt
- Fresh strawberries & cream to serve
Preheat oven to 160ºC. Grease a 17-18cm cake tin with butter and sprinkle with flour
In a mixer, beat butter and sweetener until light and fluffy. Add the egg yolks, ricotta, lemon juice and lemon zest and mix to combine.
Add in the flour and salt and mix again until incorporated.
Whisk egg whites until stiff peaks form. Gently fold this into the cake batter. Pour into cake tin and bake for 45 minutes, or until a skewer comes out clean.
Serve with fresh berries and a dollop of cream.
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