Lemon ricotta dessert cake

Made from fresh ricotta, this baked lemon dessert cake has a similar texture to cheesecake and is delicious served with lemon curd and vanilla ice-cream.

INGREDIENTS
125g butter, at room temperature, chopped
155g (3/4 cup) caster sugar
1 lemon, rind finely grated
250g fresh ricotta (see note)
3 eggs
150g (1 cup) self-raising flour
60ml (1/4 cup) fresh lemon juice
100g (1/4 cup) lemon curd, plus extra to serve
Pure icing sugar, to dust
Vanilla ice cream, to serve

METHOD

1. Preheat oven to 170C/150C fan forced. Grease and line the base of a 20cm springform cake pan with baking paper.
2. Use electric beaters to beat the butter, sugar and lemon rind until pale and creamy. Add the ricotta and beat until just combined. Add the eggs, one at a time, beating well after each addition.
3. Use a large metal spoon to fold the flour into the mixture. Stir in the lemon juice. Transfer mixture to the prepared pan and dollop with lemon curd. Use a flat bladed knife to swirl the lemon curd into the batter. Gently tap the pan on the bench to settle the batter. Bake for 45 minutes or until the cake springs back when lightly touched (see note).
4. Cool the cake in the pan for 10 minutes, then release the side of the pan. Cut the cake into wedges and serve warm, drizzled with extra curd and topped with ice cream.

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