Little ricotta cakes
MAKES 6 SMALL CAKES
Plain (all-purpose) flour, to dust
150g unsalted butter, softened
165g caster sugar
½ teaspoon vanilla bean paste
185g fresh ricotta, at room temperature
Finely grated zest of 1 lemon
2 eggs
180g self-raising flour
Pinch of salt
125ml whole milk
Icing sugar, to dust
1 Preheat oven to 180°C/160°C fan. Grease six small bundt tins or extra-large muffin cups (200ml) well with melted butter. Dust with a little plain flour, tapping out any excess.
2 In the bowl of a stand mixer with a paddle attachment, cream the butter, sugar and vanilla until very light and fluffy. Add ricotta and lemon zest, then beat for another 1-2 minutes or until well combined and light. Add eggs, one at a time, mixing well after each addition.
