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Sicilian lemon thyme cake with three slices of lemon Tried & Tested

Sicilian lemon thyme cake

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3 stars based on 2 ratings

This zesty recipe incorporates a blend of lemons, lemon thyme and ricotta cheese to make a fabulous cake worthy of any dinner party or afternoon tea. This cake featured in the second series of Baking Mad with Eric Lanlard on Channel 4.

Key Information

  • Prep:
  • Bake:
  • Cake:1
  • Skill level:medium

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Ingredients

  • 175g 6¼ oz Butter (unsalted) softened
  • 175g 6¼ oz Unrefined golden caster sugar (we use Billington's) Unrefined golden caster sugar
  • 4 4 Lemon zest
  • 3 3 Lemon juice
  • 3 3 Egg(s) (free range) seperated
  • 250g 8⅞ oz Ricotta
  • 100g 3½ oz Self-raising white flour sifted (we use Allinson) Self-raising white flour
  • 25g 1 oz Almonds (ground)
  • 1tsp 1tsp Baking powder
  • 2tbsp 2tbsp Lemon thyme chopped
  • 150g 5⅜ oz Unrefined golden caster sugar (we use Billington's) Unrefined golden caster sugar
  • 150ml 5⅛ fl oz Water

For the decoration

  • 150g 5⅜ oz Unrefined golden caster sugar (we use Billington's) Unrefined golden caster sugar
  • 150ml 5⅛ fl oz Water
  • 50g 1⅞ oz White chocolate melted
  • 1tbsp 1tbsp Olive oil virgin
  • ½tsp ½tsp Lemon extract (we use Nielsen-Massey) Lemon extract

Change Units

The Method Enter Bake mode

  1. Classic mode Step 1

    Preheat the oven to 180°C (160°C fan, gas mark 4).

  2. Classic mode Step 2

    Cream the butter and sugar together in an electric mixer until pale and fluffy then add in the lightly beaten egg yolks gradually, beating well after each addition.

    Ingredients for this step

    • 175g 6¼ oz Butter (unsalted) softened
    • 150g 5⅜ oz Unrefined golden caster sugar (we use Billington's) Unrefined golden caster sugar
    • 3 3 Egg(s) (free range) seperated
  3. Classic mode Step 3

    Drain off any liquid that is in the ricotta and stir the cheese into the batter.

    Ingredients for this step

    • 250g 8⅞ oz Ricotta
  4. Classic mode Step 4

    Put the egg whites in a separate bowl and beat until they form medium peaks.

  5. Classic mode Step 5

    Stir the lemon juice, chopped thyme and zest into the batter then fold in the flour, almonds and baking powder.

    Ingredients for this step

    • 3 3 Lemon juice
    • 4 4 Lemon zest
    • 2tbsp 2tbsp Lemon thyme chopped
    • 100g 3½ oz Self-raising white flour sifted (we use Allinson) Self-raising white flour
    • 25g 1 oz Almonds (ground)
    • 1tsp 1tsp Baking powder
  6. Classic mode Step 6

    Add 2 tablespoons of the beaten whites to loosen the batter and then fold in the rest.  Scrape into a buttered 20cm spring-form cake tin. Place in the preheated oven and bake for 40 minutes.

  7. Classic mode Step 7

    Insert a skewer into the middle of the cake, if the cake is cooked throughout it should come out clean.  Leave to cool in the tin, place in the fridge to set for at least 1 hour.

  8. Classic mode Step 8

    For decoration, confit some lemon slices in thick syrup (150g caster sugar &150ml water) for 15 minutes on a slow heat. Decorate the top of the cake with the slices, a little lemon thyme and a drizzle of white chocolate mixed with virgin olive oil and half a tea spoon of lemon extract.

    Ingredients for this step

    • 150g 5⅜ oz Unrefined golden caster sugar (we use Billington's) Unrefined golden caster sugar
    • 150ml 5⅛ fl oz Water
    • 2tbsp 2tbsp Lemon thyme chopped
    • 50g 1⅞ oz White chocolate melted
    • 1tbsp 1tbsp Olive oil virgin
    • ½tsp ½tsp Lemon extract (we use Nielsen-Massey) Lemon extract