Some mornings, we eat cake for breakfast and sit in the sun. It feels like the perfect foil for weeks when emotions run high and general restlessness takes over. These little lemon-scented cakes, soft and sweetly milky from the ricotta, are delicious. We eat ours warm from the oven, simply dusted with icing sugar – but they would be beautiful served with a cloud of whipped cream and some macerated strawberries, too.
LITTLE RICOTTA CAKES
melted butter for greasingplain flour, to dust150g unsalted butter, softened165g caster sugar½ tsp vanilla bean paste185g fresh ricotta, at room temperaturefinely grated zest of 1 lemon2 eggs18g self-raising flourpinch of salt125ml full-cream (whole) milkicing sugar, to dust
Preheat the oven to 160°C fan-forced and grease six small bundt tins
