Little ricotta cakes

Makes 6 Cakes, Bread and Pastries

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Method

Preheat the oven to 180C/160C F/Gas 4. Grease six small bundt tins or extra-large (200ml) muffin cups well with melted butter. Dust with a little plain flour, tapping out any excess.

In the bowl of a stand mixer with a paddle attachment, cream the butter, sugar and vanilla bean paste until very light and fluffy. Add the ricotta and lemon zest and beat for another minute or two until well combined and light. Add the eggs, one at a time, mixing well after each addition.

In a separate bowl, whisk the flour with a pinch of salt. Fold half the flour into the butter and ricotta mixture before adding half the milk and stirring until just combined. Add the remaining flour and finally the remaining milk and mix gently until the batter is smooth.

Divide the batter evenly between the tins, smoothing the tops and tapping the tins gently on the worktop a few times to remove any air bubbles. Bake in the oven for 20–25 minutes or until the cakes are risen and cooked through.

Allow to cool in their tins for 5 minutes or so before turning out on to a wire rack to cool further. Dust the cakes with icing sugar and serve warm or at room temperature.

Store any leftover cakes in an airtight container in the fridge for a day or two and return to room temperature before serving.