Forum Thermomix
Thermomix Recipes for TM5 and TM31 => Cakes => Topic started by: achookwoman on September 06, 2011, 08:53:37 am
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Labels: cakes
Lemon Ricotta Cake.
This recipe, from Rodney Dunn, showcases just what the TMX can do. It made the fresh Ricotta,(so easy), grated the Lemon zest, and then mixed it all. It is a light cake with a nice Lemon kick. It would serve 10/12 as dessert with Double cream.
Heat oven to 180oC, and prepare a 22cm Spring form tin.
250g. fresh Ricotta, (made in TMX)
2 eggs at room temp.
160g. caster sugar.
90g butter, melted.
3 Lemons, rind removed in strips with vegetable peeler and juiced.
225g S.R. flour
60g. Almond meal
If making your own almond meal, do this step first then set aside
Grind Lemon peel with sugar, speed 7, 45 seconds.
Add Ricotta and eggs, zap until smooth, speed 7, 30 seconds.
Add butter and lemon juice and mix ,speed 7, 10 seconds.
Add Almond meal, speed 5 seconds speed 5
Add S.R. flour, Reverse, speed 4 for 10 seconds.
Remove bowl from machine and fold any flour remaining in with spatula.
Bake 40 to 50 mins. test after 40 mins.
Stand in pan for 5 mins before removing cake to a wire rack to cool.
Will keep in air tight tin for up to 3 days.
The Ricotta recipe is from Super Kitchen Machine
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mmmmm ..... looks delicious. Good thing I'm sworn off sweet things just now or there would be no stopping me (perhaps I'll print it out anyway - just in case!).
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Cuilidh, I'm sure it is healthy as it has fresh Ricotta in it. ;D ;D ;D
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Another wonderful recipe to try. Will have to get some Ricotta (As we dont use it often so not really worth making I dont think)
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Looks amazing and very easy too. Presumably any white sugar would be ok (I generally have granulated in the cupboard rather than caster) as it gets blitzed in step 1 ??
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Oh Chookie, I've been so good and not made anything sweet for what feels like ages. Will be making both the recipes you've posted today. ;D
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Looks like a great recipe Chookie. Pardon my ignorance but who is Rodney Dunn ???
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Well done Bess, it looks fantastic!!!!
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Dede. the Ricotta recipe provides enough for this cake , with a little over to make a dip or put on a pizza. It is good fun to make so give it a go.
Judy, Rodney Dunn is the chef who runs the Agrarian Kitchen in Tassie. I have been there 3 times and just love what he does. He was the previous food editor of Gourmet Traveler. The way he runs his cooking classes leaves the one I did in Paris for dead. He has a genuine interest in Organic food and grows a wide variety on his farm. A cooking class at the Agrarian Kitchen was on the TV last Sat on POH's on the road. Will go again when I get the chance but have to book at least 6 months ahead. I told him that I had a TMX and i think he has recently bought one.
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Well in that case I should give the ricotta a go then just to say I have done it. Thanks ACW.
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Where do I find the Ricotta recipe acw? I had a quick look and was not sure where to go. Could you send me in the right direction pretty please :-)).
Thanks
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Dede, I copied it when I saw it, here it is for you:
Fresh and Creamy Ricotta (makes about 350g. ricotta)
1500 g whole milk
200 g light cream (I use 10% coffee cream)
¼-½ tsp salt (optional)
50g white vinegar
Insert butterfly.
Place milk and cream in TM bowl and heat about 16 mins/90°C/speed 2. MC on. Turn off the TM as soon as the red 90° light becomes solid. (Time may vary depending on the temperature of your fridge/milk.)
Keep the butterfly in the bowl.
Add salt and set for 1 min/soft stir – speed 1 (no heat) while gradually pouring vinegar through hole in lid.
After one minute you should see separation between the solids and whey.
Allow to rest for another minute or so, to ensure curd formation.
Transfer the solids to a jelly bag or strainer lined with fine cloth. If using cheesecloth, use several dampened layers to create a finer mesh for holding the loose ricotta.
For soft and lovely ricotta-style fresh cheese, it’s important to transfer gently at this point. It’s recommended to scoop or ladle solids from the TM to the cheesecloth, rather than dumping all once.
Allow to drain for at least 10 minutes before using. (Drain longer for a dryer cheese.) At that point, you can serve the ricotta as a warmed dessert, or refrigerate for later use. It will keep a about 4 days in the fridge but fresher tastes better.
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Thanks Julie, sounds pretty easy so will give it a go this week, then whip up the cake.
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Thanks Chookie, I knew I should have known the name but memory bank a bit full at the moment ;)
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Hi Chookie
I've got a little left over thickened cream I need to use up, if I add milk or low fat greek yogurt might that be an OK substitute for light cream in the ricotta?
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Vivaroo, don't really know, but I would give it a go. Let us know how it goes.
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Thanks for the ricotta recipe! I made a couple of batches of it for a Vienna Cheesecake (recipe is in the EDC book). It was lovely, very light and super creamy. I'd definitely make it again. Sorry, I don't have time to post a photo here (it requires downsizing it, and that's not something I can do on automatic pilot), but a photo of it is here on my blog. I also also re-posted both recipes here: aussie in a swiss kitchen (http://aussie in a swiss kitchen)
Cheryl
http://dvfood.blogspot.com/2011/09/vienna-cheesecake.html
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Cheryl, love the look of this. Thanks for the photo on your Blog. The lemon one kept well for 3 days, wrapped in foil. Family of willing tester loved it.
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I made the ricotta so proud! Never thought I'd be making such things. Milk was on special so I went for it. Used sourlight cream instead of the light cream because that's all I had, and lemon juice instead of vinegar. It tasted nice and lemony. Next time I'll try with no cream at all, reading SKM blog doesn't seem to need cream just increase the milk by 200 gms.
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Hi Vivaroo, easy to make, yes !!!. i made 2 lots today because tomorrow I am going to make the Lemon Ricotta cake as a birthday cake. Will dust it with icing sug. and serve with cream and strawberries. What are you using your Ricotta for? Let us know how it goes without the cream.
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Lucky recipient of your birthday cake! I will get around to making it one day soon, sounds wonderful.
I didn't have any special dish in mind just experimenting with things. Some went on a spoon and into my mouth, I also made a simple garlicy pizza bread with zucchini & ricotta, also with spagetti, silverbeet & tomatoes.
Now I've just roasted some capsicums and will use the rest of ricotta to make a dip with some left over almond from my almond milk experiment, with lemon, cumin, garlic, dates maybe. Everyone's asleep so will have to wait until morning, will be good on toast.
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Vivaroo, what brilliant creative ideas. Might pick your brains and make a capsicum dip.
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Vinaroo, have made and Posted, Spicy Red Capsicum Dip. thanks for the inspiration. ;D
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What is almond meal? Is it simply finely ground almonds or is it something else? I'm working on getting used to Australian terminology! ;D
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What is almond meal? Is it simply finely ground almonds or is it something else? I'm working on getting used to Australian terminology! ;D
Yes Elsie, it is blanched ground almonds :)
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Thank you!
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I still marvel at how easy it is to make fresh ricotta 8)
This was lovely chookie! :)
I kept it chilled, and served it with lemoncello cream.
(http://i618.photobucket.com/albums/tt266/nachothecat/104_7079.jpg)
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Wow, Maddy. I could almost eat that off the page.
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How did I ever miss this recipe? Sheer carelessness I think. I adore Helene's fresh ricotta, especially with stewed fruit. I'll make the cake this week too, thanks Chookie.
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I'm back on my diet , so may be able to have a very small piece of this.
Cookie I hope you like it, and it is such good fun making the Ricotta.
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I agree about making the ricotta. Sadly I just tend to eat it by the spoonful. No will power. :'(
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Just making some ricotta.
Was wondering if I could make this cake using limes (just been given a bag).
H :)
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This has just come out of the oven. Naturally I had to try some.
It didnt rise as much as I had hoped, but my springform tin was 24 across, so a little too big.
Its very nice, the lime flavour is very mild, next time woud use more limes, they are smaller than lemons so should have used maybe a couple extra.
It was great making Helenes ricotta, so so easy. Thank tou for such an easy recipe. The rest will be used on pizzas.
Next time more limes needed, will make again in a smaller tin too.
H :)
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I'm glad it all worked out Hally. I love Helene's ricotta with stewed or tinned fruit. Or pureed fruit folded through it.
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Yummy cake, made this with store bought ricotta - next time will make my own. Thanks Chookie.
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Denzelmum, the home made Ricotta is well worth the effort. Glad you liked this cake.
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Can ricotta be frozen ?
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Can ricotta be frozen ?
Can be but I don't like the result. Ok in cooking but not 'fresh'.
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This cake sounds wonderful; I have never made ricotta but will give it a go. I love anything cooked or uncooked with lemon; shame our tree died after 30 years as it hurts to have to buy them.
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Troupie, know what you mean about buying lemons. Until we built a large stone wall we were unable to grow citrus in our cold climate.
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I must make this, we have another lemon tree at work..
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Made this today substituting limes for lemons. I don't have SR flour so added 3 Tsp baking powder to plain flour. I forgot to grind almonds to meal before I started the recipe and trying to grind the nuts after scraping out the cake batter resulted in a lumpy outcome (you need a clean dry bowl for good almond meal, not a bowl covered in cake batter!). I've edited my copy of the recipe to remind me! Cake was moist and tasty and the little bits of almond were nice too. I didn't ice it but I think it would be nice with a citrus syrup or a sorbet.
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Bonsai, glad you tried this cake. This is one of my favourite lemon cakes. I usually make my own ricotta to use.
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Chookie - I've added the almond meal making step into the recipe so that others don't fall into the same trap as Bonsai.
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Good Judy. Thanks
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Ooh, I just made this including making the ricotta. My family loved it. Even hubby who has never eaten ricotta and never planned to. We got him, didn't we? LOL!
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I have made ricotta before but bought 2kg for $4 so 'cheated' this time.