Sardinian-style ricotta and lemon cake

Ingredients

• 60 g salted butter, plus extra to grease
• 1/2 x 0.4g jar saffron
• 2 medium eggs
• 150 g granulated sugar
• 1 tbsp runny honey
• zest of 1 unwaxed organic lemon
• 250 g ricotta, well drained
• 15 g baking powder
• 250 g ground almonds
• 3 tbsp flaked almonds
• 1 tsp icing sugar
• zest of 1 unwaxed organic lemon

Instructions

1. 1

   Preheat the oven to 180°C, fan 160°C, gas 4. Put the butter and saffron threads in a small pan and gently melt over a low heat. Once melted, remove from the heat and leave to cool. Meanwhile, butter a 23cm-diameter round cake tin and line the base and sides with baking paper.

2. 2

   Put the eggs in a large mixing bowl with the granulated sugar, honey and lemon zest. Use an electric hand whisk to beat until thick and creamy. Add the cooled saffron butter and the ricotta, then beat again until combined. Sift over the baking powder, then add the ground almonds. Beat again until just combined, then use a spatula to scrape down the sides of the bowl, ensuring everything is well mixed.

3. 3

   Scrape the mixture into the prepared tin and level the top with the back of a spoon. Scatter over the flaked almonds and bake for 40-45 minutes or until a skewer inserted into the middle of the cake comes out mostly clean and the cake has a beautiful golden-brown crust all over.

4. 4

   While the cake is still warm, sift over the icing sugar and scatter over the lemon zest. Leave to cool in the tin, then release and cut into thick wedges to serve. Leftovers keep in an airtight container for up to 6 days, or can be frozen. Bring back to room temperature before serving.