Lemon, Thyme, Ricotta and Semolina Cake
View original ↗
Supergolden Bakes · by Lucy Parissi | Supergolden Bakes

Lemon, Thyme, Ricotta and Semolina Cake

NUTRITION · PER SERVING—
CAL 24%·PRO 14%
CARBS 68G57% OF CAL
2G FIBER19G OTHER47G TOTAL SUGAR
FAT 21G39% OF CAL
12G SAT9G UNSAT

BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV

A delicate bundtlette cake with ricotta, lemon zest, and fresh thyme, finished with an herb syrup and glaze. Perfect with coffee or tea.

dessertbaked goodvegetarian
View the full recipe on Supergolden Bakes →

We index the facts; the cooking instructions live with the creator.

Nutrition & ingredients

Ingredients

  • 250 g | 8oz unsalted butter at room temperature (plus a little more to grease the cake tin)
  • 250 g | 8oz caster sugar
  • 250 g | 8oz smooth ricotta
  • 150 g | 5.3oz fine semolina
  • 150 g | 5.3oz plain (all purpose flour, plus a little more to dust the cake tin)
  • 80 ml | 2.7oz lemon juice (or you can use Limoncello)
  • 3 eggs
  • 1 tbsp lemon thyme leaves (very finely chopped)
  • 1 tsp baking powder
  • 1/2 tsp bicarbonate of soda
  • zest of 2 lemons
  • 4-5 Ricola original crushed into a fine powder to decorate
  • fresh thyme sprigs to decorate
  • For the herb syrup
  • 100 g | 3.5oz sugar
  • 100 ml | 3.5fl oz water
  • 2 tbsp lemon juice
  • 2 sprigs lemon thyme
  • 4 sage leaves
  • For the glaze
  • 200 g | 7oz icing sugar
  • 1-2 tbsp lemon juice or milk
PREP
—
SODIUM
96MG
ESTIMATE
COMPLETE

Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.