Some dishes just have that magical ability to capture the essence of a season in just one bite – right? Well these pretty little citrus cakes will have your mouth singing of sun and summer with their burst of zingy sour notes and sweet summer fruity goodness!

This is a little cake with big flavours that you will find is equally at home on the tea table, as on the dessert plate. The addition of ricotta to the batter not only enhances the sour notes of the cake but also add a delicious richness and ensures that the cake is very moist with a tender crumb.  Top with a flavourful cream cheese frosting and a selection of summer fruits and you will have a little cake worth big-talking about.

Mini Citrus Cakes

Makes 12-16

For the cake:

  • 400 g sugar
  • Zest of two lemons
  • 230 g butter, room temperature
  • 5 large eggs, room temperature
  • 190 g cake flour
  • 100 g almond flour
  • 1 tbsp baking powder
  • ½ tsp salt
  • 250 gm ricotta
  • 185 ml fresh lemon juice
  • 1 tsp vanilla extract

For the frosting:

  • 180 g cream cheese, softened
  • 170 g butter, softened
  • 500 g confectioners sugar
  • 3 tbsp milk
  • 2 tsp vanilla extract
  • handful fresh raspberries
  • selection of summer fruits, mint and edible flowers to decorate

Preheat the oven to 180 degrees Celsius and grease mini cake pans.

Start by infusing the sugar with lemon by placing both the sugar and lemon zest in a mixing bowl and rub the zest into the sugar with your fingertips until it becomes fragrant. Add the butter to the sugar mixture and cream together until it it light and fluffy. Add the eggs, one at a time, mixing well in-between adding each one. Once all the eggs are mixed in, add the vanilla.

In a separate bowl mix together all the dry ingredients. Use a measuring cup and combine the ricotta and lemon juice. Now add half the dry ingredients and half of the ricotta mixture to the creamed butter and mix in lightly. Repeat for the remainder of the ingredients.

Transfer the batter to the mini cake pans and bake until a skewer inserted into the middle comes out clean – about 15 minutes.

Whilst the cakes are baking prepare the frosting by beating the cream cheese and butter together until smooth. Once well mixed in, add the remaining ingredients until combined. Beat until light and fluffy. Add the raspberries (optional) and beat well until broken down and the frosting is tinged pink.

Allow the cakes to cool completely then pipe with the frosting and finish by decorating with a selection of summer fruits


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