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Categories:
whole wheat flour salt baking powder baking soda butter honey eggs milliliters Buttermilk Ricotta lemon vanilla lemons poppy seeds
Viewed: 32 - Published at: 2 years agoIngredients
- 383 grams / about 3 cups whole wheat flour
- 3/4 teaspoon fine sea salt
- 1 tablespoon baking powder
- 1 1/4 teaspoons baking soda
- 145 grams / 5 ounces / 1 1/4 sticks unsalted butter, melted
- 1/2 cup mild honey, such as clover
- 3 eggs, at room temperature
- 1 1/4 cups / 296 milliliters buttermilk
- 6 ounces / 3/4 cup / 170 grams ricotta
- 1 1/2 tablespoons lemon extract
- 1 teaspoon vanilla extract
- Grated zest of 1 to 2 lemons (to taste)
- 2 tablespoons poppy seeds
Method
- Heat oven to 350 degrees.
- Brush a Bundt pan with melted butter and lightly dust with flour.
- Sift together flour, salt, baking powder and baking soda into a large bowl or the bowl of a stand mixer.
- In another large bowl beat together eggs, buttermilk, ricotta, melted butter, honey, lemon extract and vanilla.
- If using a stand mixer, fit with paddle and beat at low speed for about 30 seconds, then add liquids and beat for about 1 minute, or until thoroughly combined.
- Stop machine, scrape bottom of the bowl with a spatula to bring up any unmixed flour, and beat for another minute on low speed.
- If using a bowl and whisk, whisk together dry ingredients then whisk in wet ingredients until smooth.
- The mixture should be thick and, in the perfect words of Peter Reinhart, soupy.
- Stir in lemon zest and poppy seeds.
- Scrape batter into prepared Bundt pan and place in oven.
- Set timer for 45 minutes.
- Rotate pan 180 degrees and bake for another 25 to 35 minutes, until cake is nicely browned and a toothpick comes out clean when inserted.
- Remove from oven and allow to rest in pan for 10 to 15 minutes, then invert onto a rack and allow to cool completely.
