A Slice of Life
Around twenty degrees, bright sunshine, and our first patio of the year… that’s it, we’ve finally come out of winter! Goodbye slow-cooked dishes—I’m setting you aside for the next few months and diving into hearty salads and fresh berries.
About the Ricotta and Lemon Cake
I bought some ricotta to make lasagna, but in the end, I changed my mind and decided to bake a cake with it. I’d been wanting to try this Italian classic for a long time, so now it’s finally done.
It’s quite similar to a yogurt cake, but with ricotta instead. The cake is a little denser, yet still very moist. I flavoured it with lemon zest, but that’s optional and can easily be replaced with another flavour. The recipe is very simple—a good old-fashioned homemade cake, just the way we like it. You can serve it with some fresh seasonal fruit, but it’s just as good on its own.
