Bakery, Recipes
Comments 3

Gluten Free Thursday: Lemon Curd And Ricotta Cake

I have been planning to work on this recipe for I don’t know how long. I bought ricotta and cream cheese a few times in the past few months to work on it but I ended up using the ricotta for other recipes and ate the cream cheese! Finally, I did it!



I adapted this recipe from Gourmet Traveller website. But I had to change some measurements in the recipe because it just didn’t work. So I can say that I based the ingredient list on the original recipe but used different amounts mostly.




But most important of all, I changed the lemon curd recipe. The one on the website didn’t work at all! So instead I used Rachel Khoo’s lemon curd recipe. I didn’t include the instructions here on this blogpost but instead I will put the link to Khoo’s lemon curd since I used exactly the same recipe and there is no need to repeat it.



So this “cake” is actually a sweet cheese custard. There is no flour in it. When you pour it into the 26 cm cake pan it will cover so high up the sides that you will be scared that it will rise up and pour down from the pan while in the oven. But it won’t. It will get higher than the pan but it won’t pour down. At least it didn’t in my pan – and I used a regular springform pan, not a higher cake mould.



This is a silky soft, moist and sweet cake and you will love it. If you want, you can double the amount of the lemon curd and use some while serving the cake – on top of each slice or next to it. Enjoy!





Difficulty:  ★☆☆ (Easy)
(serves 8-10, use springform – or any other – cake pan that is 26 cm in diameter)


Printable PDF-recipe (no photos)


For lemon curd (you can do this a few days ahead and keep it in a closed jar in the fridge):
1 1/4 dl (or 1/2 cup) lemon juice – from about 4 lemons
zest of 4 lemons
200 gr. (or 2.5 dl or 1 cup) granulated white sugar
3 eggs
pinch of salt
1 tsp cornstarch
100 gr. butter cut in cubes
(you can double the amount of lemon curd and use the extra for serving)


For cake:
butter to grease the pan
750 gr. ricotta cheese
250 gr. cream cheese
200 gr. (or 2.5 dl or 1 cup) granulated white sugar
6 eggs
120 gr. (or 2 dl or 3/4 cup plus 4 tsp) poppy seeds
400 gr. lemon curd
400 gr. (1 can) condensed milk



1. First make the lemon curd. Follow the instructions on Rachel Khoo’s website for this: You can make the lemon curd a few days, even a week ahead.


2. Preheat the oven to 180C. Grease a 26 cm springform pan and cover the base with a baking paper.



3. In a mixing bowl, put ricotta and cream cheese and beat in medium high speed until smooth.





4. Add sugar and continue beating until well mixed.




5. Add eggs, one at a time. After each egg, beat it well. At the end, or in the between eggs, scrape the sides of the bowl with a spatula if needed.





6. Add poppy seeds, lemon curd and condensed milk and beat until all ingredients are well mixed.






7. Pour the mixture into the pan. Tap the pan gently on the counter a few times to release any air bubbles. Bake in the oven for 1 1/4 to 1 1/2 hours. The edge of the cake must be baked but the middle can be still wobbly. When baked, take out of the oven and let it cool for a couple of hours at least, before removing from the pan. Serve with extra lemon curd if you want / if you made more. Enjoy!




This entry was posted in: Bakery, Recipes
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I'm a food blogger / food designer and entrepreneur who finally found the meaning of life by cooking, baking and eating together.


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