Lemon, Ricotta and Potato Cake

A unique vegetarian cake made with mashed potato and ricotta, flavored with lemon, cinnamon, and poppy seeds.

Baking Vegetarian Dessert Lemon Cake

Estimated Nutrition

Calories

601.3

kcal / serving

4810 kcal total

Carbs

62.7g

per serving

501.5 g total

Fat

34g

per serving

272.2 g total

Protein

11.1g

per serving

88.5 g total

Cook Time

minutes

Serves

people

Dietary

Vegetarian Vegan Dairy Free Gluten Free

Ingredients

BakingIngredients

350

Caster Sugar

125

Flour

Baking Powder

Dairy

225

Butter

Plus extra for greasing

250

Ricotta

piece

Egg

Free-range

unit

Crème Fraîche

To serve

Fruits

piece

Lemon

Juice and grated zest

NutsSeeds

pinch

Ground Cinnamon

Poppy Seeds

Vegetables

250

Mashed Potato

Method

Spoon the batter into the tin and bake for 60 to 75 minutes.

Cool the cake slightly and serve with crème fraîche.

Mix in the lemon juice, zest, cinnamon, and poppy seeds.

Preheat the oven to 180°C and grease a 24-26cm cake tin with butter.

Cream the butter and sugar in a bowl until pale and fluffy.

Sift the flour and baking powder together then fold into the batter.

Whisk in the eggs one at a time until fully incorporated.

Whisk in the mashed potato and ricotta with an electric whisk for 5 minutes.