Lemon Ricotta Crumble Cake Recipe

Ricotta Crumble Cake

An Original Recipe by Lorraine Elliott

Preparation time: 15 minutes

Cooking time: 50 minutes

Serves: 8-10

For Crumble

• 300g/10.6ozs. plain all purpose flour

• 2 teaspoons baking powder

• 1/2 cup/60g/2ozs. ground almonds or walnuts

• 110g/3.9ozs caster or superfine sugar

• 125g/4ozs. butter, cubed

• 1 egg, beaten

• Finely grated zest of 1 large lemon

• 1 teaspoon vanilla bean paste

• Icing or powdered sugar for dusting

For Filling

• 325g/11.5ozs. smooth ricotta

• 200g/7ozs. mascarpone (or cream cheese, softened)

• 90g/3ozs. caster or superfine sugar

• 2 eggs, beaten

• Finely grated zest of 1 lemon

• 1 teaspoon vanilla bean paste

• 1 teaspoon lemon flavouring

• 1/2 teaspoon ground cinnamon

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Step 1 - Line the base and sides of a 20cm/8inch round springform tin. Preheat oven to 180C/350F. Make the crumble by whisking together the flour, baking powder, almond meal and sugar. Rub in the butter and beaten egg, lemon zest and vanilla bean paste with your hands or a pastry cutter until you get a lumpy, crumbly mixture. Place in the fridge until needed.

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Step 2 - In a large bowl whisk the ricotta, mascarpone or cream cheese, sugar and eggs together. Add the vanilla, lemon and cinnamon and whisk until incorporated.

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Step 3 - Press about two thirds of the crumble mixture into the prepared tin on the base and sides. Don't press down too hard like for a cheesecake but you do want it cohesive and to hold together. Scoop the ricotta filling on top of this and then top with the remaining crumble mixture. Bake for 30 minutes. Cover with foil and then bake for another 20 minutes until the centre is wobbly but not liquid. Allow to cool and dust with icing sugar.

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