Lemon Cake
A lemon cake recipe featuring fresh ingredients from the fruit cake category. Try this and other recipes from Spoonsparrow!
Ingredients
- 200 g Flour
- 75 g sugar
- 1 pinch salt
- 125 g butter
- 1 egg
- soft butter (for the pan)
- flour (for dusting)
- 4 untreated lemons
- 3 eggs
- 200 g sugar
- 500 g Ricotta
- powdered sugar (for dusting)
Instructions
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1.
Sift flour, sugar and salt onto a work surface and make a well in the center. Cut cold butter into small pieces and add it with the egg to the well. Use a knife to cut through all ingredients until small dough crumbs form. Quickly knead by hand into a smooth dough that no longer sticks to your hands. Add a little cold water or flour if needed. Shape into a ball, wrap in cling film and refrigerate for about 30 minutes.
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2.
Preheat the oven to 160 °C fan. Butter the tart pan.
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3.
Roll out the dough on a floured surface and line the tart pan with it. Trim excess edges and press the dough lightly into place.
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4.
For the filling wash lemons hot and pat dry. Grate zest from two lemons and squeeze their juice. Beat eggs with 100 g sugar until fluffy. Add ricotta, lemon zest and juice and stir smooth. Spread the cream over the base and level it.
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5.
Bake in the oven for about 50 minutes until golden brown.
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6.
Meanwhile slice the remaining lemons. Boil the remaining sugar with 100 ml water, add the lemon slices, simmer for 3–4 minutes, then remove from heat and let cool.
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7.
Remove the tart from the oven and allow to cool. Take it out of the pan and before serving drizzle the drained lemon slices with some syrup over the cake, dust with powdered sugar and briefly caramelize under a preheated grill.
