When I was packing up my flat to move I was throwing out a lot of things and giving bags to charity. It got me looking at my baking supplies and ingredients too. I gave a bunch of baking supplies I'd never used, and duplicates I didn't need, to charity. I had a lot of dry ingredients in the cupboard too and I wanted to try and use them up. I had some ricotta in the fridge that needed using, along with some lemons, and in my baking cupboard I had almonds. I found this recipe on Food Network for American 'biscuits', but to me and you they are little cakes!
I creamed together 200g caster sugar, 115g butter and the zest of 2 lemons.
I then mixed in 250g ricotta.
I added 1 egg and the juice of 1 lemon and mixed well.
I weighed out 300g plain flour, 1/2 tsp bicarbonate of soda, 1/2 tsp baking powder and 1/2 tsp salt, and mixed it into the wet ingredients.
I divided the mixture out between 12 muffin cases.
I sprinkled some toasted flaked almonds and some demerara sugar over each cake.
I baked on 180C/350F/Gas Mark 4 for 20 minutes until risen and golden.
They can be eaten warm or cold, and are delicious either way. I think they would be nice with some lemon curd!
The cake were lovely and fluffy inside with a light and fresh flavour. The almonds and sugar on top are a nice crunchy contrast. I'm not sure why Americans call these biscuits... anyone?!
I am entering these into this month's Credit Crunch Munch, ran by Fuss Free Flavours and Fab Food 4 All, this month hosted by Baking Queen. I used ingredients in my fridge and cupboard that needed using up to make these cakes.
I am also entering this into this month's No Waste Food Challenge, hosted by Elizabeth's Kitchen Diary. I used up food to make these cakes that would have otherwise been binned.
I am also entering this into Family Foodies Italian Challenge, hosted by Eat Your Veg and Bangers & Mash, this month's theme is family friendly Italian themed foods. Ricotta is an Italian cheese and these cakes would be a great family bake.
Lemon & Almond Ricotta Cakes
- 200g Caster sugar
- 115g Butter
- 2 Lemons
- 250g Ricotta
- 1 Egg
- 300g Plain flour
- 1/2 tsp Bicarbonate of soda
- 1/2 tsp Salt
- 1/2 tsp Baking Powder
- A large handful of Toasted flaked almonds
- 2 tbsp Demerara sugar
Cream together the caster sugar, butter and the zest of the lemonsMixed in the ricottaAdd the egg and the juice of 1 of the lemons and mix wellThen mix in the plain flour, bicarbonate of soda, baking powder and saltDivide the mixture out between 12 muffin casesSprinkle the toasted flaked almonds and demerara sugar over each cakeBake on 180C/350F/Gas Mark 4 for 20 minutes until risen and golden