LEMON-LIME RICOTTA POUND CAKE
A rich, dense, buttery pound cake, with hints of citrus, gets a flavor and texture boost from the addition of ricotta cheese. Pairing the cake with a bright, fresh, lemon-lime icing makes for a wonderful, and beautiful, dessert.
Provided by Kim
Time 1h30m
Yield 12
Number Of Ingredients 20
Steps:
- Preheat the oven to 350 degrees F (175 degrees C). Grease and flour a 10-inch fluted tube pan (such as Bundt®).
- Sift flour, baking soda, salt, cardamom, and ginger together in a large bowl. Set aside.
- Beat ricotta, sugar, and butter together in a separate large bowl on medium-high speed until mixture is very light, 7 to 9 minutes. Mixture will look almost grainy and curdled--that is normal. Add eggs, 1 at a time, mixing well after each addition. Beat mixture on high speed for another 3 to 4 minutes. Mix in lemon zest and juice and lime zest and juice, until thoroughly incorporated. Add dry ingredients in three separate additions, mixing until only just combined after each addition.
- Pour batter evenly into prepared pan and smooth the top. Tap pan on the counter a few times to remove any air bubbles.
- Bake in the preheated oven until a bamboo skewer inserted into the center of the cake comes out clean, 55 to 60 minutes. Cool cake in the pan for 15 minutes before gently running a knife around the edges and center of the pan to loosen. Invert cake onto a wire rack to cool completely.
- To make the icing: whisk together powdered sugar, heavy cream, and salt until completely smooth. Add in lemon and lime zests and juices and mix until thoroughly combined. Pour icing over the cooled cake.
Nutrition Facts : Calories 532.1 calories, Carbohydrate 71.8 g, Cholesterol 152.2 mg, Fat 23 g, Fiber 1.2 g, Protein 11.2 g, SaturatedFat 13.6 g, Sodium 249.7 mg, Sugar 44.2 g
SOURDOUGH KEY LIME RICOTTA COOKIES
Steps:
- Preheat your oven to 350°F (180°C). Line two sheet pans with parchment paper and set aside.
- In the bowl of a stand mixer, cream the butter and sugar until light and fluffy, about 3 to 4 minutes. Scrape down the sides of the bowl. Add the egg and mix to combine. With the machine running, add the leftover starter, ricotta, lime zest, and vanilla. Depending on the temperature of your ingredients, the mixture may become lumpy-this is okay.
- Meanwhile, whisk the flour, baking powder, and salt together in a large bowl. On low speed, gradually add the dry ingredients and mix until just incorporated. Scrape down the sides of the bowl once more, making sure that there is no flour hiding at the bottom. It will smell wonderful. Cover the bowl in plastic wrap and chill the dough for 30 minutes to 1 hour. Then portion the dough onto your sheet pans using a tablespoon or mini ice cream scoop.
- Place both sheet pans into the oven and bake for about 15 to 17 minutes. Rotate the pans and swap racks at the halfway mark for even coloring. When finished, the cookies will be pale yellow with golden bottoms and will feel soft to the touch. Transfer to a wire rack.
- For the glaze, sift the powdered sugar into a small bowl. Add the juice of 1 lime and whisk until a smooth glaze forms. If the texture is too thick, add more lime juice as needed until you achieve a pourable consistency.
- Once the cookies are completely cool, drizzle some of the glaze over the top. Finish with grated lime zest to decorate.
- These cookies will stay fresh for up to 3 to 5 days stored in an airtight container. Alternatively, freeze for up to 2 months by placing unglazed cookies between sheets of parchment paper to prevent sticking.
LEMON (OR LIME OR ORANGE) RICOTTA PANCAKES
Steps:
- Stir the pancake batter and citrus zest together in a bowl.
- Ever so gently fold in the ricotta cheese, taking care not to destroy its texture.
- Prepare the griddle.
- Drop the pancake batter on the griddle according to the instructions and cook for 2 to 3 minutes, until bubbles appear on almost the entire surface of the pancakes.
- Turn and very gently tap the pancakes with a metal spatula to make them uniform in thickness.
- Cook until the second side is golden, about 2 minutes, and serve A-side up.
LEMON & LIME RICOTTA PIE
A light ricotta pie with lemon & lime
Provided by Angela Coleby
Categories Dessert
Time 40m
Number Of Ingredients 7
Steps:
- Preheat the oven to 180C/350F degrees.
- Separate the eggs.
- Whisk the egg whites until firm.
- Combine the other ingredients and mix well.
- Fold in the egg whites
- Line a baking tin with parchment paper.
- Pour the mixture into the cake tin and bake for 25 minutes until firm and golden on top.
- Chill for at least 90 minutes and serve with berries of choice on top. (optional).
- Eat and enjoy!
Nutrition Facts : ServingSize 1 slice, Calories 133 kcal, Carbohydrate 3 g, Protein 9 g, Fat 10 g
LIME RICOTTA
Make and share this Lime ricotta recipe from Food.com.
Provided by Missy Wombat
Categories Dessert
Time 5m
Yield 4 serving(s)
Number Of Ingredients 4
Steps:
- Mix the ricotta with the honey and lime.
- Add almonds if a richer dessert is wanted.
- Serve chilled.
MANGO-LIME RICOTTA PARFAITS
This fruity-cheese dessert takes little time to prepare and is not as heavy as ice cream.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes
Time 30m
Number Of Ingredients 4
Steps:
- In a bowl, toss together mangoes, sugar, and lime zest and juice. Let stand 20 minutes. Top ricotta with mango mixture, and serve.
Nutrition Facts : Calories 209 g, Fat 7 g, Fiber 1 g, Protein 11 g, SaturatedFat 4 g
RASPBERRY, LIME AND RICOTTA CAKE
From Australian Women's Weekly cooking show by chef Diane Temple. Add the raspberries while still frozen so they don't bleed into the cake.
Provided by Lee_tah
Categories Dessert
Time 1h10m
Yield 1 cake, 15 serving(s)
Number Of Ingredients 11
Steps:
- Preheat oven to 180°C (350F) or 160°C fan-forced. Grease and line a 20cm round cake pan.
- Cream together ricotta cheese, sugar, lime rind and coconut extract. Mix until smooth and creamy, them add egg yolk. In another bowl, mix flour and coconut macaroon crumbs. Fold in the flour mix alternatively with the milk until combined. Beat egg whites to firm peaks. Fold egg whites into the cake mixture. Spoon into prepared pan and sprinkle throught frozen raspberries. Spread batter evenly around pan.
- Bake for about 50 minutes or until a toothpick comes out clean. If the cake starts to get too dark, cover with foil while baking.
- Leave in the cake pan five minutes before taking out and cool on a wire rack. Dust with icing sugar for serving.
Nutrition Facts : Calories 207.8, Fat 3.3, SaturatedFat 1.9, Cholesterol 35.2, Sodium 252.7, Carbohydrate 39.9, Fiber 0.9, Sugar 25.2, Protein 4.9
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