BM# 51 — Baking Marathon: Day 22
Bake of the Day: Cakes — Lemon Almond Ricotta Bundt Cake
I am not a health freak but I do look at what a eat. My motto is everything in moderation is OK. There was a phase in my life, few years back, when I tried making ‘healthy’ foods that really tasted ‘healthy’ (you know what I mean, right??). I’m glad that phase has passed and now I try incorporate healthy ingredients into my dishes but try to make them taste as normal as possible.
Coming to today’s dish, I had a container of ricotta in the fridge waiting to be used up and a quick search landed me on this Lemon almond Bundt cake recipe. I loved the pics and decided to bake it.
The day I baked this cake, I was also cooking few other dishes — so all the ingredient mixing was done while doing 3 other things at the same time. So everything went into the bowl without much thought — just quick glances into my phone — mixed, poured into the baking pan and into the oven for baking.
After about 10 minutes when I started cleaning the dishes (cleaning dishes is like zen to me — I feel at peace and my brain finally starts to work), it is then I realized that I didn’t add any oil or butter in the recipe. I quickly washed my hands to check the recipe and realized that the recipe has any added fat in it. I got worried on how the cake was going to turn out.
But thankfully, it turned out very well — better than my expectations. It was a little dry to my taste and may be next time I’ll add some vegetable oil to make it a little more moist.
The cake tasted great though. The ricotta cheese made it taste like khoya/ mawa which I really liked. It has a bread like texture and with the lemon flavor in the cake and in the drizzle is quite refreshing. Serve the cake with some berries and whipped cream for a delicious Summer dessert.
Recipe adapted from here: