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Fluffy lemon ricotta bundt cake

Moist and fluffy lemon ricotta bundt cake is perfect for a dessert or even for a Sunday brunch or why not, for a sweet breakfast. The ricotta makes it super moist and airy. For a fancier version you can drizzle lemon glaze on top instead of sprinkling powdered sugar. Up to you.

prep time 15 min     cook time 50 min + 15 min cooling time
ingredients
  • 4 eggs
  • 220 g sugar
  • zest and juice of 1 lemon
  • 100 g sunflower or peanut oil
  • 250 g ricotta
  • 80 g potato starch/corn starch
  • 260 g flour
  • 16 g baking powder
  • powdered sugar to sprinkle on top

1.  Preheat oven to 180 C. Oil and flour a 24-26cm bundt cake pan.

2. In a large bowl cream together the eggs and sugar until well combined.

2. Add zest and juice of lemon, beat some more, add the oil and then ricotta and beat until light and fluffy.

3. Keep beating and add potato starch and then in a few batches the flour where you have mixed the baking powder.

4. Pour the batter into the pan and bake for 50 min or until a toothpick inserted comes out clean. Let the cake cool in the pan for 15 min before turning out onto a wire rack.

5. When the bundt cake is completely cooled, sprinkle the powdered sugar (or drizzle the lemon glaze) on top.

BUON APPETITO!

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Lemon chicken soup

This chicken soup uses lots of lemon and feta cheese so you might call it Greek-inspired. Easy and fast to make, and so so good with lemon, feta and peperoncino to give it some heat.

prep time 10 min     cook time 20 min
ingredients for 4
  • 500g skinless, boneless chicken breast
  • 2 l chicken broth
  • 1 sweet onion, thinly sliced
  • 3-4 garlic gloves, minced
  • zest and juice of 1 lemon
  • 2-3 cm piece of ginger, grated
  • peperoncino flakes
  • salt
  • 2 Tbls extra virgin olive oil
  • 1 avocado
  • 150g feta cheese, crumbled
  • fresh thyme
  • 130g short angel hair pasta or 2 dl pearl couscous

1. Place olive oil in a large pot over medium low heat. Sauté onion, garlic and peperoncino (the amount is up to you) for a few minutes and then add grated ginger.

2. Add the broth, the zest and the chicken breasts to the pot. Season with salt. Increase the heat to high, cover, and bring to a boil. Reduce heat to medium and simmer for 5 minutes. You can add the pasta or the couscous now and let cook for 5 more minutes. If making this amount but using only a portion, I suggest adding the pasta at the end to the amount of soup you are using, otherwise the pasta or couscous become mushy.

3. Turn off the heat. Remove the breasts from the pot and shred the chicken using two forks. Return to the pot and add the lemon juice.

4. Ladle into the soup bowls and decorate each bowl with 1/4 of avocado slices, 40 g of crumbled feta and some fresh thyme.

5. The soup keeps well in the fridge for 3-4 days without the pasta or couscous.

BUON APPETITO!