Little ricotta cakes

MAKES 6

Plain flour, to dust

150g unsalted butter, softened

165g caster sugar

½tsp vanilla bean paste

185g fresh ricotta, at room temperature

Finely grated zest of 1 lemon

2 free-range eggs

180g self-raising flour

A pinch of salt

125ml whole milk icing sugar, to dust

1 Preheat the oven to 160°C/gas Mark 3 and grease six small bundt tins or extra-large muffin cups well with melted butter. Dust with a little plain flour, tapping out any excess. 2 In the bowl of a stand mixer fitted with a paddle attachment, cream the butter, sugar and vanilla until very light and fluffy. Add the ricotta and lemon zest and beat for another minute or two until well combined and light. Add the eggs, one at a time, mixing well after each addition.

3 In a separate bowl, whisk together the flour and salt. Fold half the dry ingredients into the butter and ricotta mixture before adding half the milk and stirring until just combined. Add the remaining flour and finally the remaining milk and mix gently until the batter is smooth.

4 Divide the batter evenly between the tins, smoothing the tops and tapping the tins gently on the bench a few times to remove any air bubbles. Bake in the oven for

20-25 minutes or until the cakes are risen and cooked through.

5 Allow the cakes to cool in their tins for five minutes or so before turning out onto a wire rack to cool further.

6 Dust the cakes with icing sugar and serve warm or at room temperature.

Top tip: Store any leftover cakes in an airtight container in the fridge for a day or two. Just return to room temperature before serving.