Baked Lemon Ricotta Cakes Recipe
strawberry compote, orange mascarpone
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Ingredients
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Baked Lemon Ricotta Cakes
Strawberry Compote
Orange Mascarpone
Method
Baked Lemon Ricotta Cakes
- 1
Preheat Oven
Preheat your oven to 350°F (175°C) and prepare a muffin tin by greasing it or lining it with paper liners.
- 2
Mix Ingredients
In a large mixing bowl, combine the ricotta cheese and granulated sugar. Mix until smooth.
- 3
Add Flavorings
Stir in the lemon zest, lemon juice, and vanilla extract until fully incorporated.
- 4
Incorporate Eggs
Add the eggs one at a time, mixing well after each addition.
- 5
Add Dry Ingredients
In a separate bowl, whisk together the flour, baking powder, and salt. Gradually fold this mixture into the ricotta mixture until just combined.
- 6
Fill Muffin Tin
Scoop the batter into the prepared muffin tin, filling each cup about 2/3 full.
- 7
Bake
Bake in the preheated oven for 20-25 minutes or until the cakes are set and lightly golden. Allow to cool for a few minutes before removing from the tin.
Strawberry Compote
- 8
Prepare Strawberries
Wash and hull the fresh strawberries, then slice them into halves or quarters based on their size.
- 9
Cook Compote
In a small saucepan over medium heat, combine the sliced strawberries, granulated sugar, and lemon juice. Stir gently until the mixture comes to a simmer.
- 10
Simmer
Let the mixture simmer for about 10 minutes, stirring occasionally until the strawberries are soft and the sauce has thickened slightly. Remove from heat and let cool.
Orange Mascarpone
- 11
Mix Ingredients
In a medium bowl, combine the mascarpone cheese, granulated sugar, orange zest, and vanilla extract.
- 12
Whip Together
Whip the mixture gently with a spatula or a hand mixer until smooth and creamy. Adjust sweetness to taste if needed.
- 13
Chill
Refrigerate the orange mascarpone until ready to serve.