Lemon, ri­cotta and zuc­chini loaf cake

Sunday Tasmanian - Tassie Living - - TASTE -

150g un­salted but­ter, soft­ened 1 cup ( 220g) caster sugar 4 eggs 1 ta­ble­spoon finely grated lemon rind 2 ta­ble­spoons lemon juice 1 tea­spoon vanilla ex­tract 1 cup ( 200g) ri­cotta 2 cups ( 300g) plain flour, sifted 2 tea­spoons bak­ing pow­der, sifted 2 cups ( 200g) grated zuc­chini+ ¾ cup ( 60g) rolled oats

Pre­heat oven to 180C. Put the but­ter and sugar in the bowl of an elec­tric mixer and beat for 6– 8 min­utes or un­til pale and creamy. Add the eggs, one at a time, beat­ing well af­ter each ad­di­tion. Add the lemon rind, juice, vanilla and ri­cotta and beat for a fur­ther 1 minute or un­til smooth. Add the flour and bak­ing pow­der and beat un­til just com­bined. Add the zuc­chini and ½ cup of the oats and mix to com­bine. Pour into a 10cm x 21cm ( 2- litre ca­pac­ity) lightly greased loaf tin lined with non- stick bak­ing pa­per. Sprin­kle with the re­main­ing oats and bake for 50– 55 min­utes or un­til cooked when tested with a skewer. Al­low to cool in the tin for 5 min­utes be­fore turn­ing out onto a wire rack to cool com­pletely. Serves 8– 10.

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