Ricotta and lemon cake Thermomix

Ricotta and lemon cake  Thermomix

Whenever I had cooked with Ricotta cheese it had been like stuffing fresh pasta and combined with spinach or made a cheesecake, but I must confess that I had never tried to use it with cakes.  The sponge has turned out to be a very fluffy, sweet and a very delicate cake, with a little lemon flavor, a slight cheese flavor, and not a hint of the bitter taste that I expected to find in it. The flavour is very similar in taste to the classic yogurt cake, but fluffier  and plenty of moisture in consistency with more flavour. If you are encouraged to bake it, you will see that it is very simple to do with delicious results.

Ingredients

200 g of self-raising  flour
150 g Ricotta cheese
100 g butter at room temperature
200 g of sugar
4 eggs
The zest and juice of 1 lemon
1/2 on baking powder
1 pinch of salt

ELABORATION:

Preheat the oven to 180º
Grease a baking tin with butter and sprinkle with flour.
Add the flour together with baking powder and salt and mix 5 secs, speed 4. Reserve and no need to clean the bowl.
Place the butterfly on the blades, pour the eggs and sugar in the bowl and set 6 minutes, 37º, speed 4
When the programmed time finishes, program 6 minutes, speed. 4, but this time without temperature.
Add cheese, butter and juice and lemon zest and program 10 seconds, speed 6.
Incorporate the flour, yeast and salt mixture, in three times, program speed 3 without time until the ingredients are mixed well. It takes about 12/15 seconds.
Pour the mixture into the mould and bake at 180º for 40 minutes.

Some recommendations:

The baking time can vary based on the type of mould used and the characteristics of each oven. To check that the cake is made, you know the trick, put a stick on the cake and when it comes out clean it is time to take it out of the oven.