Almond, Lemon And Ricotta Cake Recipe

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   1.

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   Preheat oven to 150C/300F/Gas

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   2.

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   Butter a 25.5cm/10in round cake tin and line with greaseproof paper.

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   2.

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   Coarsely chop the almonds in a food processor.

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   Combine with the flour and lemon zest.

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   3.

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   Beat the butter and sugar together in a mixer till pale and light.

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    Add in the egg yolks one by one, then add in the almond mix.

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    4.

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    Put the ricotta in a bowl and lightly beat with a fork.

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    Add in the lemon juice.

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    In another bowl, beat the egg whites till they form soft peaks.

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    Fold the egg whites into the almond mix and finally stir in the ricotta.

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    5.

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    Spoon the mix into the prepared tin and bake in the preheated oven for 35-40 min till set.

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    Test by inserting a skewer, that should come out clean.

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    Remove from tin while hot, and cold on a rack.

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    NOTES : Go on - just a slice.

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    To serve any time, but especially as a new-style pudding.

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    Ricotta is a fresh, soft, mild cheese, traditionally made fro mthe whey left behind when the curds had been used for other cheeses.

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    It's not so rich as mascarpone, and often used in cooking, as a filling for pasta or possibly for sweet or possibly savoury tarts.

* Per serving · 4 servings · Values may vary.

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