How to make lemon cake with whipped ricotta

The gluten-free lemon cake with whipped ricotta. This light and luscious lemon yogurt cake is gluten-free, zesty and delicious.

SERVINGS: 6

INGREDIENTS:

• 1 cup icing sugar mixture, plus 1/3 cup, extra
• 1 lemon, rind nely grated, juiced
• 2 tablespoons polenta
• 1 teaspoon vanilla extract
• 3 eggs
• 1/2 cup Greek-style yogurt
• 1 1/2 cups almond meal
• 2 tablespoons milk
• 1 teaspoon gluten-free baking powder
• 1 1/2 cups full-fat ricotta
• Fresh blueberries, to serve (optional)
• Fresh mint leaves, to serve (optional)
• Lemon zest, to serve

METHOD:

• Preheat oven to 338/302 F fan forced. Grease a round 6 inch cake pan and line the base and side with baking paper.

• Use a balloon whisk to whisk the eggs, icing sugar, lemon rind and vanilla in a bowl until combined and thickened slightly. Whisk in the yogurt.

• Use a large metal spoon to fold in the almond meal, polenta and baking powder until well combined. Pour the mixture into the prepared cake pan and smooth the surface.

• Bake for 40-45 minutes or until a skewer inserted into the centre comes out clean. Set aside for 10 minutes to cool slightly before transferring to a wire rack to cool completely.

• Use a long serrated knife to slice the cake in half horizontally.

• Use electric beaters to beat the ricotta, extra icing sugar, milk and 2 teaspoons lemon juice in a bowl until smooth.

• Then use a spatula to spread half the ricotta mixture evenly over the cut side of the cake base.

• Top with the remaining cake layer, cut side down. Spread the remaining ricotta mixture over the top of the cake. Sprinkle with blueberries, mint and lemon zest.