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, Lime and Vanilla Cake
- 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
- 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.