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If you’re going through all the effort of baking a cake, why not make it a recipe that works for any occasion possible? That’s the magic behind this almond, ricotta, olive oil and lemon drizzle cake from Leticia Clark’s new cookbook, La Vita e Dolce. It’s supremely easy to make (ready in an hour!), and works for a snack, a special occasion or even breakfast.
“This is [a] creation based around one of my favorite English cake classics, the saintly lemon drizzle,” the chef writes. “Like the great lemon drizzle, this cake is moist, citrusy and extremely satisfying to make and eat. Unlike a traditional lemon drizzle, there is no whipping or creaming of butter involved.” We’re sold.
“This cake is infinitely adaptable,” she continues, “a perfect building block to which you can add as you see fit, to suit any and every occasion that life might throw at you. If you wish to omit the drizzle, the cake makes a very good, solid, simple sort of breakfast cake, a little more humbly cakey in texture, but very good with a coffee. If you like the citrus-soaked, moist glory of the lemon drizzle, then add the syrup. You can then choose to ice it with a simple glaze icing for an extra flourish.”
Recipe excerpted with permission from La Vita e Dolce by Letitia Clark, published by Hardie Grant.
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