Lemon & ricotta cake from Simple: Effortless Food, Big Flavours (page 323) by Diana Henry

Where’s the full recipe - why can I only see the ingredients?

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • PinchOfSalt on August 25, 2023

    The EYB ingredient list is missing one ingredient - flour. It's a significant amount, not a spoon or so.

  • FJT on February 09, 2020

    Tangy, light, moist ... perfect! Will definitely make this many, many times.

  • Emily Hope on January 15, 2020

    Made this to take to a friend's house for dinner and it was a hit -- extremely moist, nice lemony flavor, and light texture. I used a 9 inch springform and it worked fine--baking time was similar to what she indicates for 8 inch pan. I added a generous 1/4 teaspoon of fine sea salt, which I'd do again. I had Meyer lemons that were gigantic, so I used the juice of 1 of those plus half of a regular lemon. (Wish that she had given a volume amount for the lemon juice!) Served it with creme fraiche and a huckleberry sauce made from frozen huckleberries boiled with a bit of sugar, and thickened with tapioca starch (note to self--too gooey, next time cornstarch or potato starch).

  • meggan on December 07, 2017

    I liked the texture which was not very cake like. The cake fell a lot when I removed it from the oven and end up being thinner than I expected. The almond flour is interesting but I might reduce it a little next time because it is a little bitter. I used Meyers lemons.

  • SheilaS on May 03, 2017

    Lovely cake! I made a half recipe in a 6-inch springform pan and it worked perfectly.

  • BasicStock on May 02, 2017

    I've made this once, and will definitely make it again for company. Lovely when fresh out of the oven and still warm. I made ricotta for the first time (from Melissa's Clark's recipe on the New York Times site), and it was really easy and delicious. I used a 9 1/2" springform, and will definitely find an 8 1/2" one for the next bake to get more height.

  • Jane on April 23, 2017

    I've made this cake three times in the last week, for various parties and dinners, so you can tell how much I like it. It's a lovely spring cake with a fresh light flavor and texture. It's like a cross between a cake and a cheesecake. I made it with regular supermarket ricotta - I'm sure it would be even more delicious with fresh homemade ricotta.

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