( MAKES 1 medium cake )
Photo by Annabel Langbein Media
In baking, the process of beating butter and sugar together is known as creaming, and it is used to deliver lightness to your cake mixtures, as the butter softens and warms and fluffs up with the sugar trapping in the air.
I add the ricotta in here as well as it assists in holding air to make the cake nice and light. If you don't have ricotta you can use cottage cheese instead, but you'll need to drain off any liquid first then break up the lumps by beating the cottage cheese by itself before adding the butter and sugar.
When you add the eggs the mixture sometimes curdles but don't worry about this, it doesn't affect the end texture of the cake. You could also add 1½ cups chocolate chips or 1½ cups chopped dried fruit, such as cranberries, to the base mix.
- Preheat oven to 160C fanbake.
- Grease the sides of a 22cm or 23cm springform cake tin and line the base with baking paper. Beat together ricotta, butter and sugar until light and fluffy. Beat in eggs, one at a time, then vanilla and orange or lemon zest. Mix in flour, baking powder and milk mixture until evenly combined. Spoon into prepared tin and smooth the top.
- Bake until the cake rises, is golden, set and a skewer inserted into the centre comes out clean (about 1¼ hours).
- Allow to cool fully in the tin before turning out. Store in a sealed container in a cool place for up to a week.
More desserts made from Annabel's Miracle Cake batter
These are just three of the clever Springboard Recipes in Annabel's new book Essential Annabel Langbein (Annabel Langbein Media, $65), a beautiful compendium of more than 650 of her best-ever savoury recipes and cooking tips. Find out more at annabel-langbein.com or follow Annabel on Facebook or Instagram.