This is an easy, bloody tasty little cake. The use of ricotta cheese in the mix helps make the loaf moist & rich. Plus it’s packed with Chia seeds so you can feel better about things as you tuck in!
Serves 8 – 10
For the sponge
- 190g unsalted butter, softened, plus a bit extra to grease the tin
- 190g plain flour, plus a bit extra for dusting
- 190g caster sugar
- 3 eggs
- 1 tsp baking powder
- 1/4 tsp salt
- 4 tbsp. chia seeds
- 3 tbsp. lemon zest
- 25ml whole milk
- 80g ricotta cheese
For the soaking syrup
- 1 lemon, juiced
- 50g caster sugar
You’ll also need a loaf tin approx 9 x 18cm
Preheat the oven t0 170 centigrade, gas mark 3 & grease the loaf tin with butter & give it a good dusting of flour
Then make the cake mix using either an electric whisk, or even easier a freestanding mixer using a paddle attachment. Cream together the butter & sugar. One it is well mixed, add the eggs one at a time to ensure thy are well incorporated.
In a separate bowl, sift the floor, baking powder, salt & add in the lemon zest & chia seeds. Carefully add these to the creamed butter & sugar mix & on a low setting continue to mix together. Add it in a few batches & once all mixed, add the milk & continue to mix until you have a smooth batter. Next add the ricotta cheese & mix through to give a light, airy mix.
Put the batter into the loaf tin & into the preheated oven. Give it 50-60 minutes or until fully cooked & a skewer comes out clean if poked. You should have a nice brown top.
While the cake is cooking, make the simple syrup by adding the lemon juice & sugar, boil it don so it reduces by half. Job done.
When the cake is cooked, keep it in the tin, poke it a bit with a skewer & pour over the syrup. Leave it to cool a bit & then remove from the tin. Enjoy it when it I fully cooled.