375ml milk 190ml desiccated coconut 50g butter, melted 1 egg 125ml flour 250ml caster sugar 125ml lemon curd (you may search my Lemon Curd recipe or simply use store bought) icing sugar for dusting
Preheat your oven to 180℃ and lightly spray 6 individual ramekins. Add all the ingredients to a blender and blend together until completely smooth. Place the ramekins on a baking sheet and space them apart. Pour the mixture into the ramekins and bake for 20 minutes or until just set. Serve the lemon puddings with a generous dusting of icing sugar.
These tiny ricotta cakes with their zesty glaze are on my top 5 list of favourite eats!! The ricotta gives the cakes a fluffy, light, melt-in-the-mouth feel and the glaze adds a citrus punch that draws all the flavours together! Makes about 18 cakes/biscuits.
625ml flour 5ml baking powder 5ml salt 100g butter, room temperature 500ml sugar 2 eggs 420g ricotta cheese (you can make your own by following my recipe for Homemade Ricotta) 45ml lemon juice the zest of one lemon
Lemon glaze: 375ml icing sugar 45ml lemon juice the zest of one lemon
Preheat your oven to 190℃ and line two baking sheets with baking paper. Add the flour, baking powder and salt to a bowl and stir to combine. Set aside. Add the butter and sugar to the bowl of a stand mixer fitted with the paddle attachment. Beat on a high speed for 3 minutes. Turn the mixer speed down to medium and add the eggs one at a time. Add the ricotta, lemon juice and lemon zest. Turn the mixer onto its lowest speed and add the flour mixture, a few tablespoons at a time. Keep going until you have added all the flour. Spoon about 30ml (one large tablespoon) of the mixture onto the prepared baking sheet. The dough is very sticky but use your finger to shape/mould the dough into what resembles a circle/round mound – do not flatten it! Space the dough mounds about 5 cm apart as it will flatten slightly and spread during baking. Bake for 15 minutes. Remove the cakes from the oven and allow to cool on the baking sheets for 30 minutes.
For the lemon glaze: Sift the icing sugar into a bowl. Add the lemon juice and zest and mix until smooth. Spoon about half a teaspoon of the glaze onto each cooled cake. Allow to become hard – about 2 hours.
Keep the cakes in a sealed container at room temperature.
My Whisk and I 