Lemon Ricotta Cake

Ingredients

• 120 g butter (softened)
• 200 g caster sugar
• 1 teaspoon vanilla extract
• 1/4 cup lemon zest
• 4 eggs (separated)
• 240 g almond meal
• 300 g ricotta
• flaked almonds for decoration
• icing sugar for serving

Instructions

1. 1

   Heat oven to 180 degrees C and line the base and sides of a 20cm round cake tin with baking paper.

2. 2

   Place 100g of the castor sugar and the lemon zest in a food processor and blitz until finely ground.

3. 3

   Then beat the butter, vanilla and sugar/zest mix together for about 10 minutes until pale and creamy.

4. 4

   Add the egg yolks one at a time, beating the mixture well after each egg yolk is added.

5. 5

   Add the almond meal and beat to combine and then fold the ricotta through the almond mixture.

6. 6

   Beat the egg whites in a clean bowl until soft peaks form.

7. 7

   Gradually add the remaining sugar to the egg whites and whisk until stiff peaks have formed. Mix a third of the egg whites into the cake mixture, then gently fold in the rest of the egg white mixture.

8. 8

   Pour the mixture into the prepared cake tin, smooth the top and sprinkle with the almond flakes.

9. 9

   Bake for 40-45 minutes until cooked and firm to the touch.

10. 10

    Allow to cool completely in the cake tin before removing.

11. 11

    Dust with icing sugar to serve.