Artichoke Lemon Ricotta Cake
VegetarianINGREDIENTS
- 2 cans of Reese Chopped Artichokes
- 1 ½ cups Ricotta Cheese
- 1 large lemon zested
- 1 ¼ cups (250g)granulated sugar
- 3 eggs
- 2 cups (240g) all purpose flour
- 2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon kosher salt
DESCRIPTION
A sophisticated cake that pairs wonderfully with a cup of coffee or tea, perfect for holiday gatherings where a unique, conversation-starting dessert is appreciated.
DIRECTIONS
- Prepare the batter:
- Mix sugar and eggs until light and fluffy.
- Incorporate ricotta cheese, lemon zest, and Reese Chopped Artichokes for a creamy and tangy base.
- Combine dry ingredients:
- Gradually fold in flour, baking powder, and a pinch of salt until just combined.
- Bake the cake:
- Pour the batter into a greased and floured cake pan. Bake at 350°F (175°C) until golden brown and a toothpick comes out clean (approximately 40-50 minutes).
- Cool and garnish:
- Let the cake cool, then sprinkle with powdered sugar and garnish with additional lemon zest or artichoke pieces for presentation.