Little lemon curd and ricotta cakes with nutty topping

These little lemon curd and ricotta cakes are very more-ish! This Nici Wickes recipe is perfect for sharing; serve with softly whipped cream and lemon curd for a true afternoon tea treat

By Nici Wickes
  • 30 mins cooking
  • Makes 12
  • Print


  • 80 gram butter, softened
  • 3/4 cup raw sugar
  • 2 eggs
  • zest of 1 lemon
  • 2 tablespoon milk
  • 2/3 cup plain flour
  • 1 teaspoon baking powder
  • 3/4 cup almond flour
  • 250 gram ricotta
  • 1/2 cup lemon curd
  • 1 egg yolk
  • 1 tablespoon butter
  • 1 tablespoon sugar
  • 1/4 cup hazelnuts, toasted and chopped
  • whipped cream and extra lemon curd (optional), to serve


  • 1
    Preheat oven to 170°C. Grease well 12 metal moulds or use a 12-hole muffin tin.
  • 2
    Cream the butter and sugar until light and fluffy. Add the eggs, one at a time, beating well after each addition. Add the lemon zest and milk, then sift in the plain flour and baking powder. Add the almond flour, stirring until just combined. Spoon batter cleanly into the moulds.
  • 3
    Mix together the ricotta, lemon curd and egg yolk, then divide the mixture among the moulds.
  • 4
    Rub together the butter, sugar and toasted hazelnuts, then top each cake with a sprinkle of this nut crumble.
  • 5
    Bake for 30 minutes or until a skewer inserted into a cake comes out clean. Cool, then remove from the moulds.
  • 6
    Serve with whipped cream and extra lemon curd, if desired.

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