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Lemon & Ricotta Spelt Bundt Recipe

LEMON & RICOTTA SPELT BUNDT Recipe
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Cooking Time : 30 minutes
Serving : 12
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Prepare the ingredients before making LEMON & RICOTTA SPELT BUNDT in your home. Then, follow these steps below to serve LEMON & RICOTTA SPELT BUNDT for your family or friends.

Ingredients: LEMON & RICOTTA SPELT BUNDT

  • 3 each 55g Eggs
  • 200 grams Raw Caster Sugar
  • 180 grams Full-fat Smooth Ricotta Cheese
  • 60 ml Extra Virgin Olive Oil - not a robust flavoured oil, choose a delicate flavour
  • 250 grams White Spelt Flour
  • 20 grams Gluten-free Baking Powder
  • 80 grams Almond Meal
  • 2 Lemons - medium sized. Finely zested & juice about 120-125ml
  • 1 tsp Vanilla Bean Paste
  • 1 tbsp Icing Sugar for sifting over cooled bundt
  • 1 tbsp Extra of Spelt Flour for tin
  • 10 grams Unsalted Butter for greasing Bundt or Flute tin

How to Make LEMON & RICOTTA SPELT BUNDT

If you have prepared the ingredients needed, now time to start cooking. There are 11 steps you must follow to make LEMON & RICOTTA SPELT BUNDT in your home by yourself.

    Step 1
  • Preheat oven to 170  & set rack to middle of oven. 150 fanforced.
  • Step 2
  • Dip a pastry brush into some melted butter & brush all nooks & crannies if using a metal tin. Put in a tablespoon or two of white spelt flour & shake around tin until a thin coat of flour sticks to the butter. If using a silicone mold, just spray with a canola spray - but NEVER use aerosols on good tin bakeware. 
  • Step 3
  • Sift spelt & baking powder twice. Whisk through almond meal.
  • Step 4
  • Finely zest & juice lemons. Juice should be about 125ml. Add zest to flour mix.
  • Step 5
  • Beat eggs & caster sugar with whisk attachment on high for 5 -8 minutes until pale & very fluffy. This can be as much as triple in volume. In a separate bowl, whisk olive oil, ricotta, lemon juice & vanilla bean paste. 
  • Step 6
  • On a slow speed, add the ricotta mixture and until stir just combined. Remove bowl from stand & using the metal tablespoon, gently fold the flour mix in 2 batches into the mix. See 'NOTE'.
  • Step 7
  • Pour mixture into cake tin & smooth, making sure that it is level. Compare the sides of the tin to see if the mixture is the same from the top around the perimeter.
  • Step 8
  • Bake 20 minutes. Turn & bake another 15 minutes & test with a fine skewer. It should be clean. If not, bake 5 more minutes. My cake didn't brown on top, but that's fine.
  • Step 9
  • Remove from oven. Cool in tin then upturn onto a wire rack. Cool completely before sifting icing over cake. If it is still warm, the cake will melt the sugar.
  • Step 10
  • Keep in an air tight container. Enjoy with a GOOD coffee!
  • Step 11
  • NOTE: Take a big metal tablespoon or wooden spoon & scoop on inside perimeter of bowl from the bottom, then flick your wrist to be palm side down & continue up the other side. Quarter turn bowl & repeat until just combined. Sometimes if you do a final, deep scoop & fold you pick up trapped flour on the bottom
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