Lemon Ricotta Cake With Chocolate Glaze And Fresh Figs

April 18, 2011 // 24 Comments // Baking , Cake , Chocolate

My little brother and his gorgeous wife have birthdays a week apart. I baked this simple cake with lush chocolate frosting and fresh fruit to honor both their birthdays yesterday. The fresh violas on top of the cake were not only stunning to look at but totally edible. I baked this cake at an informal dinner a couple of weeks ago and it tastes amazing fresh and warm out of the oven with the chocolate glaze still runny and oozing down the edges. The liqueur infused frosting adds the right bite to the smoothness of the ricotta and the tang of the lemon. And there is no butter!

Lemon Ricotta Cake

Oh, and I got my new shiny Canon 50mm f/1.4 lens and snapped some quick pics of this cake with the light blending into dusk as we rushed to go to my brother’s home. I finally got it and have been experimenting with it! So expect to hear and see a lot of triumphs and failures on the blog.

recipe

Lemon Ricotta Cake With Orange Liqueur Chocolate Glaze And Fresh Figs

Preparation Time – 20 minutes
Baking Time – 50 minutes
Serves – 10

Ingredients

3/4 cup rice bran oil
2 eggs
1 tablespoon finely grated lemon rind
2 tablespoons lemon juice
1 cup smooth ricotta
1 3/4 cup caster sugar
2 cups self raising flour

chocolate glaze
200g dark chocolate
1/2 cup cream
1 tablespoon orange liqueur (I used Triple Sec)

slices of fresh figs and edible flowers to decorate

Method

Preheat oven to 180°C (350°F). Grease and line a 20cm (or 24cm) cake tin with baking paper. (I like to use a deeper cake tin with a smaller diameter to get a taller cake).

Place oil, eggs, sugar, lemon rind, lemon juice and ricotta in a large bowl. Whisk with an electric beater till smooth and combined. Sift over the flour and stir until smooth.

Pour into the prepared tin and bake for approximately 50 minutes until cooked through and a skewer inserted in the middle comes out clean.

While the cake is baking, combine all ingredients for chocolate glaze in a heavy bottomed saucepan and melt on low heat, stirring constantly till the glaze is smooth and glossy. Remove from heat and pour over the warm cake. Decorate with figs and flowers. Set aside for an hour to set.

24 Comments

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Tagged // fig, lemon, liqueur, rice bran oil, ricotta, viola

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24 Responses to “Lemon Ricotta Cake With Chocolate Glaze And Fresh Figs”

Martyna (Wholesome Cook) 18. Apr, 2011 at 10:38 pm #

I love a simple recipe – this one is great and looks great! I’ve been wondering what to make with a tub of ricotta I bought recently. Love the use of edible flowers too, so pretty
Martyna (Wholesome Cook)´s last [type] ..Fudge and egg liqueur kugelhopf for Easter

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- Sneh 19. Apr, 2011 at 1:43 pm #
  
  Thanks Martyna! Awesome, you’ll love this one if you choose to make it. The first time I made it with orange rind and orange juice, equally delicious.
  
  Reply
satch 19. Apr, 2011 at 9:01 am #

that is one of the most beautiful looking cakes i’ve ever seen, i love the flowers, so pretty, wow.
satch´s last [type] ..Chocolate Anzacs

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- Sneh 19. Apr, 2011 at 1:42 pm #
  
  Thanks Satch! You made my day
  
  Reply
Gaby 19. Apr, 2011 at 9:20 am #

Stunning cake! And not only pretty, I can imagine the flavour of the ricotta + lemon… wow!
Gaby´s last [type] ..Review- South End Cafe

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- Sneh 19. Apr, 2011 at 1:42 pm #
  
  Thanks Gaby
  
  Reply
Sukaina 19. Apr, 2011 at 1:38 pm #

No butter??? Shocking- How could you???!! The cakes are a treat to look at and I love the unusual wat you’ve decorated them. I generally do like cakes with minimal frosting anyways! With regrads to what you asked on Twitter, I think IMHO, the first image is slightly unexposed but the second is great. FG ‘prefers’ overexposed ‘white’ images but don’t change your style for them
Sukaina´s last [type] ..A Visit to The Farmers Market- Radish and Baby Spinach Salad

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- Sneh 19. Apr, 2011 at 1:44 pm #
  
  Thanks Sukaina! lol, I take great pleasure in telling people that a recipe has no butter in it if it has no butter in it just to see the shock on their face . Thanks for your very helpful critique, that helps immensely!
  
  Reply
Jun 19. Apr, 2011 at 7:08 pm #

Awesome! I wish someone will make this for me!
Jun´s last [type] ..Steamed Spicy Pork Ribs

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Sylvie @ Gourmande in the Kitchen 19. Apr, 2011 at 8:38 pm #

What a lovely cake. I like baking with ricotta, it always gives cakes a lightness and a distinct flavor that other dairy products don’t.
Sylvie @ Gourmande in the Kitchen´s last [type] ..lemon raspberry tart simple elegance and a guest post

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Aubrey 20. Apr, 2011 at 5:55 am #

That is one gorgeous cake, the figs and chocolate glaze look so luscious! This sounds like a really lovely and not too complicated recipe.
Aubrey´s last [type] ..Upland Brewing Co- Redux

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Petra 20. Apr, 2011 at 7:09 am #

Thank you for the recipe – it came just in time. I was going to ask you for it, to make for Grants birthday – he is still raving about your cake! The photos (and cake) are stunning – very envious about your new lens

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sara 20. Apr, 2011 at 12:12 pm #

So pretty! This looks absolutely delicious – yum!!!
sara´s last [type] ..Mexican Polenta Bowl

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satch 20. Apr, 2011 at 3:42 pm #

i made your potato, olive and sundried tomato bread !!! divine !!!
satch´s last [type] ..Potato- Olive &amp Sundried Tomato Bread

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KayB 22. Apr, 2011 at 10:34 am #

ohhh wow! This looks divine! what a lucky family you have. I have been buying figs at the markets, they are so good this season!
KayB´s last [type] ..Self icing peanut butter cupcakes and the diary of a vegan

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betty 27. Apr, 2011 at 11:35 pm #

i love figs! this looks so good thanks for sharing :O)
betty´s last [type] ..Heart 1st cereal

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Susan 10. May, 2011 at 12:08 pm #

Lemon ricotta cakes are so light and refreshing. I like the addition of the chocolate glaze too!
Susan´s last [type] ..Osso Bucco

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Jen 11. May, 2011 at 5:36 pm #

Gorgeous photos and I love the violas! The 50mm f/1.4 is one of my fave lenses, i’m sure you’ll have lots of fun with it
Jen´s last [type] ..Home Thai

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Chandra 19. Jun, 2011 at 10:26 am #

I made just the cake, no toppings and it’s really good. I used a 9″ x 13″ (USA) pan and it got a little overcooked at the bottom, which should have anticipated since it’s much more spread out than you lovely, tall cake. Not nearly as pretty, but still delish!

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Heidi @foodiecrush 17. Nov, 2011 at 7:14 pm #

Sneh, that cake is gorg. Are the edges a little crispy (in the best way of course) or is it a softer crumb? And did you use full fat ricotta? Loverly!
Heidi @foodiecrush´s last [type] ..Craving > 5 Seasonal Spins on Pumpkin Soup

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- Sneh 17. Nov, 2011 at 7:19 pm #
  
  Thanks Heidi! Softer edges when warm, a bit crispy as it got cold. Yep, full fat ricotta lol. I am a sucker for full fat ricotta, butter, milk
  
  Reply

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