Baking · Cake · Central America · Nation Cake Challenge

Mexico: Ricotta, Lime and Vanilla Cake

This delicious cake was taken from the book Wahaca: Mexican Food at Home by the brilliant Thomasina Miers.  One of my favourite restaurants to eat at when in London, she focuses on fresh and simple Mexican street food. This recipe traditionally would use a curd cheese called requeson, however Miers suggests ricotta as a good equivalent. The cake is moist and dense, but surprisingly light and fresh – definitely one to make again!

Ricotta cake 2

Ricotta Cake 1

Ricotta, Lime and Vanilla Cake

Ingredients:

  • 225g unsalted butter
  • 300g ground almonds
  • 65g plain flour
  • grated zest and and juice of six limes
  • 250g golden caster sugar
  • 2 tbsp vanilla essence
  • 6 eggs, separated
  • 300g ricotta cheese

Icing:

  • 75g ricotta cheese
  • 30g butter
  • 200g icing sugar
  • 1 tsp grated lime zest

Preheat the oven to Gas Mark 2 (300°F/150°C) and grease a 24in springform tin ready for use later. Line the base of the tin with greaseproof paper.

Combine the ground almonds, flour and lime zest in a bowl and set aside. Cream the butter and sugar together, before beating in the vanilla essence. Mix in the egg yolks one at a time before stirring in the flour mixture. In a different bowl, combine the ricotta and lime juice, before adding to the cake mix and combining well.

Whisk the egg whites until they form stiff peaks and then start to fold into the mixture. Use a spoonful to loosen the mixture before folding in the rest, being careful to not take out too much of the air. Place in the cake tin and bake for an hour, until the cake is just set and slightly golden brown. Let the cake cool for 10 minutes and then turn out onto a wire rack to finish cooling.

To make the icing, beat the butter and ricotta together before beating in the icing sugar and lime zest. Beat with a mixer for several minutes until thick and smooth. Smooth over the cake, and decorate with extra lime zest as required.

Baking · Cake · Cupcakes · Europe · Nation Cake Challenge

Malta: Cassata Siciliana Cupcakes

Flag of Malta

‘Hang on’, I hear many internet-based voices say. ‘This cake isn’t Maltese! It’s Sicilian! She doesn’t know what she’s talking about!’ Now, if you are one of these people, you are not wrong (about the first bit at least) – this cake is indeed Sicilian. The flavour combination of this dessert is most commonly found as a cake, but is also the basis of a favourite ice-cream flavour, and by extension a fabulous ice cream cake. However, it is exceedingly popular on the island of Malta as a dessert, particularly at Easter, and as my version is not a strict replica of the original, I feel few qualms about putting it in this category.

Malta Cake 3

As no doubt the pictures show, this is a loose rendition of the flavours of the cake, rather than a complete replica. The actual cake is far more complex and detailed, where as these share the same flavour profiles but can be whipped up very easily. The almond-scented cake is soaked in a rum drizzle, before being topped with green marzipan, and a ricotta frosting including chocolate chips and candied orange peel. The ricotta cheese frosting is almost unsweetened, however this is not to your taste then feel free to add more icing sugar.

Malta Cake 2

Cassata Siciliana Cupcakes

Ingredients:

  • 8oz butter
  • 8oz caster sugar
  • 4 eggs
  • 8oz self raising flour
  • 2 tsp almond essence
  • 50ml dark rum
  • 1 tbsp caster sugar
  • 20ml water
  • 100g white marzipan
  • Green food colouring
  • 200g ricotta cheese
  • 4 tbsp dark chocolate chips
  • 4 tbsp candied peel
  • 1 tbsp icing sugar

Instructions

Preheat the oven to Gas mark 5, and line a 12-hole cupcake tin. Cream together the butter and sugar, before beating in each egg individually. Add the flour and almond essence and mix well. Spoon into the cupcake tin and bake for 30 minutes until well risen and golden brown. Remove and place on a baking rack to cool.

Heat the rum, caster sugar and water in a pan until it reaches the boil, before reducing the heat and simmering for 5 minutes. Remove from the heat and pour over the cupcakes, before leaving them to cool completely.

Tint the marzipan green, before rolling out to a thickness of 1mm. Cut out a piece of marzipan sufficient to cover the top of your cupcake and cover each cupcake, trimming the edges to create a neat finish. Mix the ricotta cheese, icing sugar, candied peel and chocolate chips, reserving a small handful to decorate. Spoon the mixture into a piping bag and pipe a small amount on the top of each cupcake, before finishing with the few reserved chocolate chips.