- 200 grams Self Raising Flour
- 150 grams ricotta cheese
- 100 grams butter
- 200 grams sugar
- 4 eggs
- 2 tablespoons sugar
- 1/2 tbsp baking powder
- 1 pinch salt
- 1 lemon
8Recipe is created for
TM 5Please note that the TM5 mixing bowl has a larger capacity than the TM31 (capacity of 2.2 liters instead of 2.0 liters for TM 31). Recipes for the Thermomix TM5 may not be cooked with a Thermomix TM31 for safety reasons without adjusting the quantities. Risk of scalding by spraying of hot liquids: Do not exceed the maximum filling quantity and observe the filling level markings of the mixing bowl!
Preheat the oven to 180º Grease a baking tin with butter and sprinkle with flour.
Sift flour together with yeast and salt. Place the butterfly on the blades, pour the eggs and sugar in the bowl and set 6 minutes, 37º, speed 4
When It finishes, reprogram 6 minutes, speed 4
Add cheese, butter and the juice of 1 lemon and zest and program 10 seconds, speed 6.
Add the flour, baking powder and salt program speed 3 without time until the ingredients are mixed together. If necessary with the aid of the spatula make sure that all is mixed well.
Pour the batter into the mould and bake at 180º for 40 minutes.
This recipe can also be found on http://www.cookingit.co.uk/ricotta-lemon-cake-thermomix/
Ricotta and Lemon cake
Accessories you need
This recipe was provided to you by a Thermomix ® customer and has not been tested by Vorwerk Thermomix ® or Thermomix ® in Australia and New Zealand.
Vorwerk Thermomix ® and Thermomix ® in Australia and New Zealand assume no liability, particularly in terms of ingredient quantities used and success of the recipes.
Please observe the safety instructions in the Thermomix ® instruction manual at all times.
Other users also liked...
- Cauliflower mash
- Red pepper and tomato soup
- Nutella Crepes
- Oatmeal with Chia Seeds
- Spicy Hot Chocolate
- Coconut & Chocolate chip Banana Bread
- Masoor dal, red lentil curry
- Stir fried egg noodles with duck breast and vegetables
- Chicken Chasni
- Low fat Pasta with fresh Tarragon and chicken thighs in tomato sauce
- Redcurrant /whitecurrant jelly
- Sweet Light Scones