Here's a lovely lemony ricotta cake, perfect with a cuppa on a summer afternoon. With thanks to Ann Marie Lucent for the recipe.
- ground almonds - 185g ( 1 1/2 cups )
- plain flour/all-purpose flour - 40g (1/4 cup), sifted
- softened unsalted butter - 185g
- sugar - 200g (1 cup)
- organic or free range eggs - 4, separated
- low fat ricotta - 125g (1/2 cup)
- lemons - 3, zest only
- fresh lemon juice - 1/4 cup, strained
- Lemon Glaze
- pure icing sugar - sifted
- fresh lemon juice
Preheat oven to 170degC (150degC fan forced). Line the bottom and sides of a 20cm springform pan with non-stick baking paper. Combine the ground almonds with the flour and set aside. Using an electric mixer, cream together the butter and sugar until light and fluffy. Add the egg yolks, one at a time. Continue beating until well combined. Add the ricotta, lemon zest, and lemon juice. Beat until combined. Fold through the almond-flour mixture. In a clean bowl, beat the egg whites to stiff peaks. Beat a quarter of the whites into the cake mixture, then fold through remaining egg whites with a slotted spoon. Spoon into the prepared pan. Bake 45 minutes until lightly browned and still slightly soft in the centre. Remove from oven and allow to cool in the pan. For the Lemon Glaze: sift the icing sugar into a bowl and add just enough lemon juice to make a smooth runny mixture. Leave 5 - 10 minutes before spooning over the cake.