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Ricotta Citrus Cake


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Ingredients

16 portion(s)

  • 375 grams Fresh ricotta cheese
  • 375 grams castor sugar
  • 375 grams self raising sugar
  • 1 Lime Rind & juice
  • 1 Lemon Rind & juice
  • 100 grams Milk
  • 1 tbsp Butter
  • 4 eggs
  • icing sugar for dusting
  • 6
    15min
    Preparation 15min
    Baking/Cooking
  • 7
    easy
    Preparation
  • 8
    Appliance TM 5 image
    Recipe is created for
    TM 5
    Please 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!
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Recipe's preparation

    1. Prehear Oven to 180C. Prepare Bundt Tin with butter or spray
  1. 2. Insert Butterfly Whisk.  Add 375 gms of ricotta and 375gms castor sugar to TM bowl. 

    Mix 15 seconds/speed 4.

     

    3. Add 4 eggs and lemon/lime rind.

    Mix 10 seconds/speed 4.

    Scrape down sides.

     

    4. Add 100gms milk, 60gms melted butter & 375gms self raising flour.

    Mix 20 seconds/speed 4.

     

    5. Pour into prepared bundt tin and bake for 30-40 mins.

     

    6. Allow to cool for 10 minutes then turn out of tin on wire rack to cool completely.

     

    7. Dust with icing sugar once cool.

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Accessories you need

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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.

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Comments

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  • Delicious cake!...

    Submitted by cc888 on 14. November 2017 - 12:23.

    Delicious cake!
    I didnt have a bundt tin so used a 10 inch spring form tin. Next time I will invest in a bundt tin. I couldnt see where is said to add the juice only the rind so I added the juice of the lime and lemon which totaled approx 40ml and topped up with 60ml milk to = 100ml liquid.

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  • The cake is delicious when you use SR flour, the...

    Submitted by Yolande B on 2. August 2017 - 19:21.

    The cake is delicious when you use SR flour, the ingrediens say "SR sugar", an error I think? Makes a big difference to the cake though!

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  • I LOVE this cake. Have made it several times now...

    Submitted by 9-5Nan on 19. January 2017 - 10:04.

    I LOVE this cake. Have made it several times now both as cupcakes and a bundt cake. Making the large cake, I like to pierce the cake on the top with a skewer when it comes out of the oven and pour a simple citrus syrup over the top (wait 10 mins before turning it out onto the wire rack). MMMM delicious as a dessert served with whipped cream. This recipe is just so versatile to tweek using yoghurt instead of ricotta, grapefruit/orange instead of lemon/lime etc ... whatever combination it is always a success.

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  • OMG its fricken amazing!!!

    Submitted by Angie on 13. August 2016 - 17:46.

    OMG its fricken amazing!!! YUM Thanks for this recipe. So moist and delicious. This is a keeper and make is huge cake. 

    Angie

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  • Hi there, im making this now

    Submitted by Angie on 13. August 2016 - 14:08.

    Hi there, im making this now and there are a few changes u need to make....

    1. Butter - is it a tbsp or 60 grams??

    *I used 60grams 

    2. lemon/lime juice where to add it??

    *I juiced both and weighed and then added the milk to make it up to 100 grams.

    Its in the oven now and cant wait to try it. smells amazing. i will report back once ive tried it. Thanks

    Angie

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  • Used Greek yogurt. Delicious.

    Submitted by maddymoody on 6. October 2015 - 15:18.

    Used Greek yogurt. Delicious. I did not have any ricotta, so used the same amount of Greek yogurt and 180 grams brown sugar and it really brings out the citrus flavour. 

    A lovely moist cake, will try with ricotta next time

    Just need to update recipe for the following:

    1. Butter - is this a tbsp or 60 grams? I used the latter

    2. Update step re adding lemon/lime to include juice as well as rind

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  • Oh thank you for getting back

    Submitted by thermomazingang on 18. April 2015 - 20:49.

    Oh thank you for getting back to me!  I will definitely try it again, I'm so glad to know to put flour in it now!  PS. I changed my username from foreverthermo tmrc_emoticons.)

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  • Hello foreverthermo, Yes,

    Submitted by Charlimg on 9. April 2015 - 16:27.

    Hello foreverthermo, Yes, flour was definately missing in my ingredient list - am so very sorry - my bad!

    Please try making it again.  I make this so often as its easy and so very delicious!! 

    Yes, you are correct, I should have speed 4 with using the butterfly whisk (I have corrected this), I dont know why I put 5!

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  • I made this cake, however,

    Submitted by thermomazingang on 1. March 2015 - 21:51.

    I made this cake, however, have a question.  Is there flour missing from the ingredients list?  When I made it it was very dense and did not have a cake like structure at all - it was about half the size of the cake pictured. I even added 1/2 cup flour because the mixture was so runny.  The texture was more like a cheesecake - but SO DELICIOUS.  I would definitely make again but rather as mini cheesecakes as opposed to a big cake. Also, just be aware of using the butterfly at Speed 5 like the method suggests - it should be max Speed 4 only.

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