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Almond, Lemon and Ricotta Cake Recipe
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To make almond, lemon and ricotta cake you will need
Ingredients
| 250 | grams | Blanched almonds | | 70 | grams | Plain flour | | 7 | | Lemons, finely grated zest | | 3 | | Lemons, juice of | | 225 | grams | Unsalted butter, softened | | 250 | grams | Caster sugar | | 6 | | Eggs, separated | | 300 | grams | Fresh ricotta cheese |
Instructions
1. Preheat oven to 150C/300F/Gas 2. Butter a 25.5cm/10in round cake tin and
line with greaseproof paper.
2. Coarsely chop the almonds in a food processor. Combine with the flour
and lemon zest.
3. Beat the butter and sugar together in a mixer until pale and light. Add
the egg yolks one by one, then add the almond mixture.
4. Put the ricotta in a bowl and lightly beat with a fork. Add the lemon
juice. In another bowl, beat the egg whites until they form soft peaks.
Fold the egg whites into the almond mixture and finally stir in the
ricotta.
5. Spoon the mixture into the prepared tin and bake in the preheated oven
for 35-40 minutes until set. Test by inserting a skewer, which should come
out clean. Remove from tin while warm, and cool on a rack.
Makes 1 x 25.5cm/10 almond, lemon and ricotta cake.
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Fri 22 Feb 2008
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