When life serves you lemons

The last 3 weeks have been yard yakka at Chez GG.

The real proper flu has struck.

Not man-flu.

Not a bad cold.

The real deal.

Fevers for a week.

Chills to the bone.

The littlest had convulsions from the fever.  So scary being taken back to a place we were at when he was 12mths old- I wrote about it here.

It was super scary. 

GourmetBoyfriend was overseas.  I was alone. Panicked by what was before me.

I flew my mumma over from Adelaide to help me, scared of the next few days on my own.

We got through.

Thankyou Mumma.

GourmetBoyfriend came home.

But the sickness continues.......nearly all 7 of us have had it.  

Enough now.

We MUST be limping towards the finish line.....I have to believe that.

In the meantime I am baking.

As I do when things are not great........

pic courtesy of Snorg tees

GOURMET GIRLFRIEND'S LEMON RICOTTA CAKE

I'm not a huge cake baker.

I mean I do love a good cake but I have never loved baking them- although when I do they usually turn out great.

I am particularly partial to citrus cakes (my all time fave is Claudia Roden's Middle eastern Orange cake) - do you remember the Citrus Cheesecake I baked not so long ago, that was delish!!

I like cakes that are a bit out of the ordinary.

I usually always have Ricota in my fridge ready to make my Ricotta Gnocchi so I thought I might whizz out a ricotta based cake & use some of the gorgeous lemons we were gifted (thanks Luke). 

I use lemons EVERY day.  A squeeze on my eggs, a bit on my pasta or noodles, some in my tea, or popped into whatever I am cooking, or to make a new batch of preserved lemons (my recipe for preserved lemons is here)- i just LOVE them. SO when we are offered lemons i NEVER say no...bring them on I say!

WHAT YOU WILL NEED:

• 175g butter
• 175g caster sugar
• 3 lemons zested & juice of one
• 250g ricotta
• 3 eggs separated
• 125gSR flour
• 1tsp baking powder

METHOD:

Heat oven to 180.

Grease & flour a 20cm springform tin.

Beat sugar & better till light & fluffy

Add eggs, lemon zest and juice, ricotta and mix

Whisk egg whites to stiff peaks, fold through.

Add flour, baking powder and mix well.

Spoon into greased tin.

Bake for 35mins or until firm & golden in colour.

Cool in tin for an hour before serving.

Here is a lovely little concert with some faves of ours ~ Kings of Convenience;  you can listen to it while you bake.....