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Suzie's Lime and Ricotta Cake



8 portion(s)

Cake mix

  • some lemon zest, Use a peeler to take off 1/2-1 lime zest WITHOUT any white pith
  • 100 grams raw sugar
  • 3 egg whites, Carefully separate 3 eggs into a tea cup making sure no oils from your hands OR egg yolk gets into the egg whites
  • 3 egg yolks
  • 100 g Butter, I used homemade butter spread (a mix of butter and oil)
  • 1/2-1 --- juice from 1/2-1 limes, depends how much lime flavour you want
  • 50 grams wholemeal or spelt flour, Or a GF alternative
  • 50 grams plain flour, Or a GF alternative
  • 2 tsp baking powder
  • 300 grams ricotta cheese, Make your own or you can buy a 250g tub and add natural yoghurt or cottage cheese to make up to 300g
  • some mixed chia seeds, or seeds of choice

Recipe's preparation

    Cake Mix
  1. Pre-heat oven to 180C.

    Clean bowl and butterfly with a splosh of vinegar (5 mins/90C/Counter-clockwise operation/Gentle stir setting).

    Dry bowl with a clean towel (you can put a t-towel in bowl and put bowl into Counter-clockwise operation then 1 mi/37C/Gentle stir setting).

    Clean hands and dry them.

    Separate egg yolks and white.

  2. Add lime zest and sugar to Closed lid

    Mill for 15 secs/speed 9-10.

    Put aside.

  3. Put butterfly in bowl and quarter turn to lock in.

    Put egg whites into Closed lid.

    Mix for 2-4 mins/ speed 4 (or until soft peaks have formed).

    Put aside into a clean mixing bowl.


  4. Put butter into Closed lid for 1 min/37C/speed 1.

    Add sugar and cream 10-20 seconds/speed 6 or until creamy.

    Add egg yolks one at a time while on speed 5-6 until fully mixed in (takes about 30 seconds).

    Add the lime juice, flour, baking powder and ricotta, mix for 20 seconds/speed 5.


  5. Pour this mix into the bowl with the egg whites and gently fold in.  Pour into springform tin (I used 20 cm in diameter). Sprinkle with chia seeds.

    Cook in oven for 40-50 minutes (or until the skewer comes out clean).

    Serve with yoghurt and berries


Accessories you need



This is a versatile recipe because:

- You can use Gluten Free flours (or all Spelt flour for wheat free) instead of wheat choices.

- if you get a bit of yolk in the egg white, don't worry.  Still whisk it up as per recipe and add an extra 50g flour to the mixture (yes it happened to me).

- You can use any citrus fruit to flavour it. 

- You can mix up the ricotta with thick natural yoghurt and/or plain cottage cheese. 

- You can top with any seeds (for more texture try adding some seeds into the cake mix).

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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  • Excited to try this but found

    Submitted by KatieK00 on 20. October 2014 - 21:38.

    Excited to try this but found it bland and the texture was a bit sludgy. Would be nice served with lemon or lime butter to add sweetness, plus cream and raspberries.

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