Cake of the Day: Lemon Ricotta Cake
Photo: Saghar Setareh
Saghar Setareh was born in Iran, lives in Rome, and writes a food blog called Lab Noon. A recent project she handed in at the at the Accademia di Belle Arti di Roma, where she studies graphic design? A cookbook filled with recipes inspired by her Middle Eastern origins and her Mediterranean surroundings. Lab Noon reflects the same mixture: you’ll find firni, which is Persian breakfast porridge, as well as Italian-inspired recipes like this ricotta cake.
Pastiera is a springy cake that originated in Naples, but Setareh’s version contains no butter. She instead makes the batter with sheep’s milk ricotta cheese, wheat flour, olive oil, and unrefined brown sugar. The frosting contains more ricotta cheese that Setareh sweetens with maple syrup and orange blossom water. She finished with chopped, toasted pistachios. Sounds pretty good for breakfast, we think.
P.S. Setareh is a finalist for this year’s Saveur magazine blog awards for best special interest category. You can vote for her here until April 30.
Get the recipe: Ricotta Lemon Cake
Photo: Saghar Setareh
Cakes to enjoy with your morning coffee:
