A CHAT & A CINEMATIC LEMON RICOTTA CAKE RECIPE IN TUSCANY, ITALY
Hello again, lovely people. This is a little antidote to the fear you might be feeling about coronavirus this week. Some cinematic beauty, a little Italian lesson, some cooking, some personal reflections and some philosophy for staying positive and hopeful. If you would like advice on how to move to Italy or inspiration from my conversations with locals and expats, you should check out this playlist:
Or you can check out this blog post on HOW TO MOVE TO ITALY on my website:
Here on my site you will find the recipe for Italian lemon ricotta cake:
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MUSIC IN THIS EPISODE IS by Daniel Hope
R. Strauss: 4 Lieder, Op. 27, TrV 170 - 4. Morgen!
and
Chausson: Concert for Violin, Piano and String Quartet, Op. 21 - 2. Sicilienne – Pas vite (Orch.)
#Italy #learnItalian #coronavirus
Almond lemon ricotta cake
Here is another easy, fresh and delicious cake you should definitely try: almond lemon ricotta cake! #lovebaking
Ingredients:
100 g almond
80 g sunflower oil
3 eggs
150 g flour
150 g sugar
1 lemon
250 g ricotta
½ pack of baking powder (6 g)
pinch of salt
Recipe:
1. Break 3 eggs, beat them with a hand mixer and slowly add the sugar (150 g)
2. Incorporate the ricotta (250 g), the sunflower oil (80 g), then mix until smooth.
3. Put the almonds (100 g) in boiling water for 1 minute. After that rinse them with cold water to quickly cool them down. Then remove the skin and grind them.
4. Add lemon zest, lemon juice and the ground almonds to the wet ingredients.
5. Preheat the oven to 170 °C.
6. Add the flour (150 g), baking powder (6 g) and a pinch of salt.
7. Prepare a 24 cm round baking pan with parchment paper on the bottom and a thin layer of non-stick cooking spray on the side. Pour the dough into it and flatten it with a spatula.
8. Bake in ventilated oven at 170 °C for 40 minutes.
9. Let it cool down and decorate with powdered sugar.
Enjoy!
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ALMOND CAKE WITH LEMON & RICOTTA | A GLUTEN FREE CAKE |Jansen Life&Taste
A gluten-free cake. This cake is advisable when one has an allergy against an ordinary flour.
Ricotta Makes this cake so Moist!! Lemon Blueberry Cake
Get the exact recipe here:
Ingredients
The Dry Ingredients:
1 cup (140g) all-purpose flour
1/2 cup (60g) almond flour
2 teaspoons (10g) baking powder
the zest of 3 lemons (about 3 tablespoons)
1 cup blueberries dusted in 2 tablespoons flour
The Wet Ingredients:
4 oz (113g) unsalted butter, softened
1/4 cup (60ml) vegetable oil
1 and 1/2 cups (330g) granulated sugar
1 and 1/2 (380g) cups whole milk ricotta cheese
1 teaspoon pure vanilla extract
3 eggs at room temperature
1/4 cup fresh lemon juice plus 1/2 teaspoon baking soda
Instructions
Preheat the oven to 350 °F, 180 °C. Grease a 9 by 13-inch (23 by 33 cm) pan with melted butter.
Place the blueberries in a small bowl and set aside. Combine all of the remaining dry ingredients in a large bowl and whisk together. Take 1-2 tablespoons of the flour mixture and sprinkle it over the blueberries. Toss together to coat the berries and set aside.
Beat the butter, oil, sugar, and vanilla until thick and fluffy. Add the eggs and beat together until incorporated. Add the ricotta and beat until incorporated. Combine the lemon juice and baking soda together and add it to the mixer.
Add the dry ingredients in a few batches until incorporated. Fold in the blueberries and transfer the batter into the pan. Spread it evenly.
Bake on the center rack for 50-55 minutes. The cake is ready when a toothpick that is inserted in the center comes out clean or with some moist crumbs attached.
Allow the cake to cool and serve with Greek coffee or tea.
Notes
Leftovers can be stored in the refrigerator in an airtight container.
Music Used:
Greek Sun Time (With Intro)
ITEM ID: 66582698
By: tonyanthony
Its All Greek
ITEM ID: 84456733
By: LowNotes
Super Easy Soft and Incredibly Delicious Ricotta Cake
#ricottacake#easyricottacake
Ingredient:
1 1/2 cup (210g) flour
7TBsp (2.8oz) (80g) melted butter
1/2 cup (120g) sugar
2 eggs (110g)
1/4 cup (50ml) milk
1 1/2tsp baking powder
For top:
1 1/2 cup (350g) ricotta cheese
3 eggs 120g
1/4 cup (50g) sugar
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Lemon Raspberry Ricotta Cake
This easy Lemon Raspberry Ricotta Cake is a light and refreshing, creamy dessert that's flavored with fresh raspberries, lemon juice, and zest. It's perfect for spring, summer, and any other time of year!
Full Printable Recipe ►
Ingredients:
Flour Coated Raspberries
・1 ½ cups Fresh Raspberries
・1-2 tbsp All-Purpose Flour
Lemon Raspberry Ricotta Cake
・1 cup Domino® Golden Sugar
・1½ cups All-Purpose Flour
・2 ¼ tsp Baking Powder
・1 tsp Salt
・2 tsp Lemon Zest
・3 Large Eggs
・1½ cups Whole Milk Ricotta Cheese
・3 tbsp Lemon Juice
・1 tsp Vanilla Extract
・½ cup Unsalted Butter, melted
・Domino® Powdered Sugar, for dusting/garnish top of the cake
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#lemonraspberryricottacake #raspberries #lemons #lemonricottacake #beyondthebutter #dominosugar #ricottacheese #easydessertrecipes
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