Lemon & Ricotta Mini Cakes

Lemon & Ricotta Mini Cakes

INGREDIENTS

125g Butter, Softened
½ Cup of sugar
2 Eggs
½ Cup of plain flour
250g of Ricotta
Rind & juice of two lemons
1 Teaspoon of baking powder
½ Teaspoon of bicarbonate of soda

YOU’LL ALSO NEED

200ml of thickened cream
2 Tablespoons of sugar
Some blueberries (optional)
Some lemon segments

LET’S GET COOKING

STEP ONE

Preheat the oven to 180°C. Using an electric mixer with the paddle attachment, beat the butter and sugar until light and fluffy.

STEP TWO

Add the eggs, flour, ricotta and lemon rind and juice and beat until combined. Finally, add the baking powder and bicarbonate and lightly mix until the cake batter is combined. Spoon the cake batter three­quarters high into buttered mini cake moulds. Bake for 30 to 35 minutes or until a skewer comes out clean. Allow to cool in the baking tin.

STEP THREE

Beat the thickened cream and sugar until stiff peaks form. Using a sharp knife, cut the mini cakes in half horizontally. Top the bottom half of the cake with some cream, then gently place the top half of cake on top of the cream. Top with more cream, some blueberries and a lemon segment (optional).

Makes 9 mini cakes. Best served at room temperature with some hot tea or coffee.

Recipe @

http://www.thekawaiikitchen.com/lemon-and-ricotta-mini-cakes-recipe/