Ricotta Cheese Cake with Lemon Zest, Cardamom and Seasonal Fruit (GF) (DF**)

Most of the posts on the “New York Times Cooking Community” Facebook page are questions such as which instant pot is your favorite? Or how I can use a gift of Asafoetida Powder? Or what could I make with a single leek? But then there is that one post that encapsulates why we plod through every post and all its comments, and the group goes wild. This cake was one of those posts.

The original recipe for the cake came from the Bruni Bakery in Ireland. Developed by the multi-cultural owners of the bakery, it's a cross between a Polish cheesecake (Sernik) and an Italian lemon ricotta cake (Migliaccio) and no one's complaining. It's light and fluffy and topped with seasonal summer fruit. As the motto on the Bruni Bakery food blog says: "Skinny people are easier to kidnap. Stay safe - eat a cake!"

My Paleo Marin Rating: 5 Persimmons*

Ingredients:

Notes: (1) Ricotta should either drain overnight (preferable) or be put in cheesecloth and squeezed tightly to remove as much liquid as possible before weighing. (2) For dairy-free ingredient options, see footnote** below).

85 grams (just under 3/4 cup) gluten free flour, preferably Cup4Cup All Purpose Gluten Free Flour

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1/2 teaspoon baking powder (rounded)

180 grams (just under 1 cup) pure cane sugar (later divided in half)
Zest of 1 lemon
1/3 teaspoon ground cardamom

80 grams (6 tablespoons) unsalted butter, softened
5 large eggs, room temperature, separated
Ricotta cheese: 500 grams (2 cups) total after draining excess liquid (500 grams = 18 oz. so buy extra), OR
Note: I purchased 1 package of Bellwether Farms Whole Milk Ricotta 12 oz (340 grams). I put it in a small colander with a plate underneath, pressed down on the top with a paper towel, and let it drain overnight. It weighed 267 grams after draining the excess liquid. I added a little over 1 cup of sour cream to make up the difference to 500 grams (2 cups) and the texture was perfect.
1/4 teaspoon kosher salt

Seasonal fruit: Raspberries, pitted cherries, apricots, peaches, and/or blueberries to cover top
Confectioner's sugar to decorate top of cake

Directions:

Preheat oven to 362º F (per recipe), or 350º F for longer baking time (I used 375º F in my old gas oven - adjust for your oven accordingly).  Butter the bottom and sides of an 8" cake pan; cut a circle of parchment paper to cover bottom and another strip or two to go around the side. Butter all the parchment paper.

1. Mix the flour with baking powder and sift. Set aside.

For the ricotta batter:

2. If using all ricotta cheese, measure out the drained cheese to weigh 500 grams, or measure 2 cups. If using ricotta and sour cream, measure the ricotta cheese and add sour cream to equal 500 grams (2 cups) total; mix well with a spoon and set aside.

3. Mix sugar with lemon zest and cardamom. With the palm of your hands, rub the zest into the sugar to release the flavor. Set aside.

4. In a stand mixer with the paddle attachment, beat the softened butter for 1-2 minutes until fluffy. Add 90 grams (1/2 cup) (half the sugar mixture) to the butter, 1/3 at a time. Beat until fluffy, about 2-3 minutes.

5. Add the egg yolks one at a time and mix after each addition.

6. Turn the speed to low, and add 2 tablespoons at a time of the ricotta OR ricotta/sour cream mixture until it is all combined. Add the flour, 1/2 at a time and mix gently (lowest speed) only until no flour pockets remain. Carefully pour the batter into a large bowl and set aside.

7. Clean the bowl of the mixer and with the whisk attachment beat the egg whites on medium high until fluffy (about 1-2 minutes). Add the remaining 90 grams (1/2 cup) of sugar mixture. Beat until firm peaks appear (about 2-3 minutes). Add the kosher salt at the end and beat for a few seconds.

8. Gently fold the beaten egg whites into the ricotta mixture. Pour the batter into the prepared baking pan. Add fruit on top, leaving some room between pieces so the cake can rise.

9. Bake for about 50 minutes and check the cake. When the top has browned and a skewer comes out clean, the cake is done. Open the oven door and let the cake sit for 10 minutes. Remove the cake and place on a wire rack; give the side of the pan a little tap. The cake will deflate a bit. Let the cake cool awhile, and then remove the parchment paper around the side. Flip the cake and remove the paper on the bottom, and return the cake to the wire rack to fully cool.

10. Sprinkle with confectioner's sugar before serving. Store cake in the fridge lightly covered for about 3-4 days.

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Recipe adapted from the Bruni Bakery website.

**For dairy free, substitute Miyokos European Style Cultured Vegan Butter, Kite Hill Almond Milk Ricotta Alternative, and Follow Your Heart Non-Dairy Sour Cream. I have not tried these products in this dish; they are offered as suggestions.

*My Paleo Marin Rating between 1-5 Persimmons

I try out these recipes so you don't have to (and modify them for Paleo where possible). The rating will reflect my opinion of the final result in terms of taste, ease of preparation, nutrition, and sometimes, cost.