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VOLUME 22 | ISSUE 1
ADVERTISING & SUBSCRIPTION INQUIRIES
Insurance Brokers Association of Ontario
1 Eglinton Avenue East, Suite 700
Toronto, ON M4P 3A1
416.488.7422 | 800.268.8845
Copyright © 2022 by Insurance Brokers Association of Ontario. All rights reserved. The contents of this publication may not be reproduced in whole or in part without prior written permission.
Spring’s Coming
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Deema Elshourfa Insurance Defence Lawyer, Evangelista Barristers & Solicitors @deema_eats
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W
e’ve made it through another winter and are seeing the bright rays of spring. One of the best things about the warmer months is all the beautiful fresh fruit that comes in season that can instantly freshen up any meal or dessert. Not sure what to put in your spring salad? Add in beautiful, tart apples. Feeling uninspired about pie fillings? Try rhubarb. Options get better and better as the weather warms. You’re in luck readers—I'm sharing one of the best cake recipes I've ever made. An Italian Lemon Ricotta Cake (recipe from This Italian Kitchen). Its beauty lies in how fancy it sounds, how easy it is to make and how it’s always a hit. It’s light and fluffy with a bright lemon flavour, not overpowering in the slightest. You can serve it on its own, but it’s best when topped with homemade whipped cream and fresh fruit. I like to be inspired by what’s in season. Make sure to give this a try, you won’t be disappointed!
INGREDIENTS
1 1/2 sticks of butter, softened 1 1/2 cups granulated sugar 425 grams of full fat ricotta (not the time for reduced fat) 3 large eggs 1 tsp vanilla 1 large lemon, zested and juiced 1/2 tsp baking soda 1/2 tsp salt (omit if you’re using salted butter) 1 1/2 cups flour (I've used AP and cake flour, both work well)
INGREDIENTS
1 1/2 sticks of butter, softened 1 1/2 cups granulated sugar 425 grams of full fat ricotta (not the time for reduced fat) 3 large eggs 1 tsp vanilla 1 large lemon, zested and juiced 1/2 tsp baking soda 1/2 tsp salt (omit if you’re using salted butter) 1 1/2 cups flour (I've used AP and cake flour, both work well)
Steps
    1. Preheat your oven to 350 degrees F. Grease a 9-inch pan and sprinkle with icing sugar. A springform pan is easiest but any pan will do.
    2. Using a stand or handheld mixer, or even a whisk, cream together the butter and sugar until light and fluffy, about 2 minutes (longer if by hand). Add in the ricotta cheese and mix for another 4-5 minutes, until light and fluffy. Try not to be impatient with these steps. You want to make sure enough air is incorporated into your batter, so your cake comes out fluffy and moist.
    3. Mix in the eggs, one at a time. Add in the vanilla, lemon zest and lemon juice and mix to combine. Stir in the baking soda and salt. Add in the flour and mix until just combined. Be careful not to overmix so your cake doesn’t turn out dense.
    4. Pour cake batter into your pan and bake for 45-55 minutes or until a toothpick inserted in the middle comes out clean. Let the cake cool for 15 minutes before removing and placing on a wire rack.
    5. Using a stand or handheld mixer, mix whipping cream until you reach medium peaks (or your desired whipped cream consistency). Be careful not to over mix or you’ll make butter!
    6. Once your cake has cooled, sift or sprinkle icing sugar on top. Add a dollop of whipped cream and top with fresh fruit. Whipped cream and fruit can also be served alongside the cake. Enjoy!