Steaming these Italian-style Steamed Meyer Lemon Ricotta Cakes adds necessary moisture to prevent cracking, while at the same time giving a gentle cooking to their delicate texture. Enjoy with lightly sweetened whipped cream and sugared berries.
- Cook Time
- Prep Time
- 8-10 cakesServings
- 1 tablespoon butter, or more as needed
- 1⁄3 cup ground cookie, amaretti, or graham cracker (or ground nuts)
- 32 ounces (2 pounds) whole-milk ricotta (drained of any excess liquid)
- 8 ounces cream cheese, softened
- 2⁄3 cup sugar
- 3 eggs
- 1 tablespoon grated Meyer lemon zest (from about 2 lemons)
- 3 tablespoons Meyer lemon juice
- 1⁄4 cup flour
- Pinch of salt
1. Butter the sides and bottoms of 8-10 ramekins (3 1⁄2” diameter). Dust with ground crumbs to coat. Tap off excess. Set aside.
2. Combine ricotta, cream cheese, and sugar in a large mixing bowl (or bowl of stand mixer with paddle attachment). Use electric beaters to mix until well-combined and smooth. Add eggs, zest, and lemon juice, beating on medium speed to blend. Add flour and salt. Mix until well-blended and smooth.
3. Pour mixture into prepared ramekins. Fill pot fitted with steamer basket insert or large, deep saucepan fitted with rack with about 1-2 inches of water. Bring to a boil over high heat. Place ramekins in steamer basket (however many fit) or on rack – water should not touch ramekins. Cover and reduce to medium-low heat. Steam for about 40 minutes. Cakes are ready when knife inserted into the center of the cake comes out clean.
4. Transfer ramekins to a wire rack to cool completely, then refrigerate to chill for a minimum of 2 hours or overnight. Repeat steaming process with remaining ramekins.
5. To remove from mold, insert a paring knife and/or thin spatula around perimeter of cake to gently loosen and turn out onto a plate. Invert onto serving plate (so that cake is right-side up again). Serve with lightly sweetened whipped cream and sugared berries.
Recipe originally published in JOY of KOSHER with Jamie Geller Magazine Winter 2014 SUBSCRIBE NOW