Lemon, Almond and Ricotta Cake
- 250g blanched almonds
- 65g cake flour
- Finely grated zest of 7 lemons
- Juice of 3 lemons
- 225g unsalted butter, softened
- 250g caster sugar
- 6 eggs, separated
- 300g fresh ricotta cheese
Preheat the oven to 160 degrees. Butter a 25cm round cake tin and line with greaseproof paper.
Coarsely chop the almonds in a food processor.
Combine with the flour and lemon zest.
Beat the butter and sugar together until pale and light.
Add the egg yolks one by one, and then add the almond mixture.
Put the ricotta in a bowl and beat lightly 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.
Spoon the mixture into the prepared tin and bake for 1 hour to 1 ½ hours, until set.
Test by inserting a metal skewer, which should come out clean.
Remove from the tin while still warm and cool on a cake rack.