When I was packing up my flat to move I was throwing out a lot of things and giving bags to charity. It got me looking at my baking supplies and ingredients too. I gave a bunch of baking supplies I'd never used, and duplicates I didn't need, to charity. I had a lot of dry ingredients in the cupboard too and I wanted to try and use them up. I had some ricotta in the fridge that needed using, along with some lemons, and in my baking cupboard I had almonds. I found this recipe on Food Network for American 'biscuits', but to me and you they are little cakes!
I creamed together 200g caster sugar, 115g butter and the zest of 2 lemons.
I then mixed in 250g ricotta.
I added 1 egg and the juice of 1 lemon and mixed well.
I weighed out 300g plain flour, 1/2 tsp bicarbonate of soda, 1/2 tsp baking powder and 1/2 salt, and mixed it into the wet ingredients.
I divided the mixture out between 12 muffin cases.
I sprinkled some toasted flaked almonds and some demerara sugar over each cake.
I baked on 180C/350F/Gas Mark 4 for 20 minutes until risen and golden.
They can be eaten warm or cold, and are delicious either way. I think they would be nice with some lemon curd!
The cake were lovely and fluffy inside with a light and fresh flavor. The almonds and sugar on top are a nice crunchy contrast. I'm not sure why Americans call these biscuits... anyone?!
I am entering these into this month's Credit Crunch Munch, ran by Fuss Free Flavours and Fab Food 4 All, this month hosted by Baking Queen. I used ingredients in my fridge and cupboard that needed using up to make these cakes.
I am also entering this into this month's No Waste Food Challenge, hosted by Elizabeth's Kitchen Diary. I used up food to make these cakes that would have otherwise been binned.
I am also entering this into Family Foodies Italian Challenge, hosted by Eat Your Veg and Bangers & Mash, this month's theme is family friendly Italian themed foods. Ricotta is an Italian cheese and these cakes would be a great family bake.
