Havenly Ricotta, Lemon, and Walnut Cake | Sicilian Dessert with Honey-Lemon Glaze скачать в хорошем качестве

Havenly Ricotta, Lemon, and Walnut Cake | Sicilian Dessert with Honey-Lemon Glaze

Ricotta, Lemon, and Walnut Cake with Honey-Lemon Glaze – A Taste of Sicily! Buongiorno! Today, I am making a delicious Sicilian Ricotta, Lemon, and Walnut Cake, finished with a beautiful honey-lemon glaze. This cake is soft, moist, and rich in flavor, perfect for dessert or an afternoon treat. 📌 Why You Will Love This Cake: ✔️ Authentic Sicilian flavors – Ricotta, lemon, honey, and walnuts ✔️ Simple and easy-to-make – No complicated techniques required ✔️ Moist and flavorful – The perfect balance of creamy, nutty, and citrusy notes ✔️ Versatile – Great for breakfast, dessert, or with coffee 👨‍🍳 In this video, I will show you: ✔️ How to toast walnuts to bring out their flavor ✔️ How to mix the perfect ricotta cake batter ✔️ How to make a simple honey-lemon glaze for extra sweetness 🍋 What Makes Ricotta Special? Ricotta is an ancient Italian cheese, dating back to 2000 BC! It is named after the process of being "re-cooked", made by reheating the leftover whey from cheese production. Romans and Sicilian shepherds have been making it for centuries, and even today, it remains a key ingredient in Italian desserts like cannoli and cassata. 🎥 Watch the full video to see how easy it is to make this Sicilian classic! 📜 Printable Recipe: https://drive.google.com/file/d/1syFr... 🔔 Subscribe for more authentic Italian recipes:    / @tortellinotime   💬 What is a food that brings back childhood memories for you? Let me know in the comments! RICOTTA, LEMON & WALNUT CAKE - TORTELLINO'S RECIPS INGREDIENTS FOR THE CAKE 250g ricotta cheese 125g sugar 3 eggs 100g melted butter 200g all-purpose flour 10g baking powder (2 tsp) Zest of 1 lemon Juice of half a lemon 1 tsp vanilla extract A pinch of salt 100g whole walnuts (toasted) FOR THE HONEY-LEMON GLAZE 3 tbsp honey 2 tbsp lemon juice 1 tbsp butter Extra whole walnuts for garnish INSTRUCTIONS Toasting the Walnuts: Place 100g whole walnuts in a dry pan over medium heat. Stir occasionally and toast for 2-3 minutes until fragrant. Let them cool, then crush gently, saving some for garnish. Making the Cake Batter: In a bowl, whisk 3 eggs and 150g sugar until pale and fluffy. Add 250g ricotta and mix until smooth. Stir in 100g melted butter, zest of 1 lemon, and 1 tsp vanilla extract. Sift in 200g flour, 10g (2 tsp) baking powder, and a pinch of salt. Fold in the toasted walnuts and juice of ½ lemon, then mix gently. Baking the Cake: Preheat oven to 180°C (350°F). Grease a 9-inch (23cm) cake tin and pour in the batter. Bake for 25-30 minutes until a skewer inserted in the center comes out clean. Let the cake cool in the tin for 10 minutes, then remove it. Making the Honey-Lemon Glaze: In a saucepan over medium heat, melt 1 tbsp butter. Stir in 3 tbsp honey and 2 tbsp lemon juice. Simmer for 1 minute, then remove from heat and let cool slightly. Glazing & Garnishing: Poke a few holes in the cake with a fork. Drizzle the honey-lemon glaze evenly over the top. Sprinkle the reserved whole walnuts while the glaze is sticky. Serving & Storage: Let the cake rest for at least 1 hour before serving. Store at room temperature for up to 3 days in an airtight container. VIDEO CHAPTERS 00:00 - Introduction & Toasting the Walnuts 00:56 - Mixing the Cake Batter 01:21 - Adding Ricotta and Lemon 05:08 - Baking the Cake 06:16 - Story of My First Ricotta Tasting as a Child 08:12 - Making the Honey-Lemon Glaze 10:06 - Applying the Glaze & Final Touches 10:53 - Serving & Closing Thoughts #RicottaCake #ItalianDessert #HomemadeBaking #SicilianFood #LemonCake #WalnutCake #HoneyGlaze #TortaDiRicotta #ItalianRecipes #FoodMemories #tortellinotime #tortellino