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1
Preheat oven to 170 & set rack to middle of oven.
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2
150 fanforced.
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3
Dip a pastry brush into some melted butter & brush all nooks & crannies if using a metal tin.
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4
Put in a tablespoon or two of white spelt flour & shake around tin until a thin coat of flour sticks to the butter.
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5
If using a silicone mold, just spray with a canola spray - but NEVER use aerosols on good tin bakeware.
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6
Sift spelt & baking powder twice.
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7
Whisk through almond meal.
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8
Finely zest & juice lemons.
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9
Juice should be about 125ml.
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10
Add zest to flour mix.
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11
Beat eggs & caster sugar with whisk attachment on high for 5 -8 minutes until pale & very fluffy.
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12
This can be as much as triple in volume.
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13
In a separate bowl, whisk olive oil, ricotta, lemon juice & vanilla bean paste.
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14
On a slow speed, add the ricotta mixture and until stir just combined.
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15
Remove bowl from stand & using the metal tablespoon, gently fold the flour mix in 2 batches into the mix.
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16
See 'NOTE'.
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17
Pour mixture into cake tin & smooth, making sure that it is level.
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18
Compare the sides of the tin to see if the mixture is the same from the top around the perimeter.
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19
Bake 20 minutes.
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20
Turn & bake another 15 minutes & test with a fine skewer.
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21
It should be clean.
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22
If not, bake 5 more minutes.
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23
My cake didn't brown on top, but that's fine.
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24
Remove from oven.
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25
Cool in tin then upturn onto a wire rack.
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26
Cool completely before sifting icing over cake.
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27
If it is still warm, the cake will melt the sugar.
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28
Keep in an air tight container.
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29
Enjoy with a GOOD coffee!
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30
NOTE: Take a big metal tablespoon or wooden spoon & scoop on inside perimeter of bowl from the bottom, then flick your wrist to be palm side down & continue up the other side.
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31
Quarter turn bowl & repeat until just combined.
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32
Sometimes if you do a final, deep scoop & fold you pick up trapped flour on the bottom
