Almond, Lemon And Ricotta Cake Recipe

• 250 gm Blanched almonds
• 70 gm Plain flour
• 7 x Lemons, finely grated zest
• 3 x Lemons, juice of
• 225 gm Unsalted butter, softened
• 250 gm Caster sugar
• 6 x Large eggs, separated
• 300 gm Fresh ricotta cheese

1. Makes 1 x 25.5cm/10 in cake.
2. 1.
3. Preheat oven to 150C/300F/Gas
4. 2.
5. Butter a 25.5cm/10in round cake tin and line with greaseproof paper.
6. 2.
7. Coarsely chop the almonds in a food processor.
8. Combine with the flour and lemon zest.
9. 3.
10. Beat the butter and sugar together in a mixer till pale and light.
11. Add in the egg yolks one by one, then add in the almond mix.
12. 4.
13. Put the ricotta in a bowl and lightly beat with a fork.
14. Add in the lemon juice.
15. In another bowl, beat the egg whites till they form soft peaks.
16. Fold the egg whites into the almond mix and finally stir in the ricotta.
17. 5.
18. Spoon the mix into the prepared tin and bake in the preheated oven for 35-40 min till set.
19. Test by inserting a skewer, that should come out clean.
20. Remove from tin while hot, and cold on a rack.
21. NOTES : Go on - just a slice.
22. To serve any time, but especially as a new-style pudding.
23. Ricotta is a fresh, soft, mild cheese, traditionally made fro mthe whey left behind when the curds had been used for other cheeses.
24. 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.

gm blanched almonds, flour, lemons, lemons, butter, sugar, eggs, fresh ricotta cheese

Taken from cookeatshare.com/recipes/almond-lemon-and-ricotta-cake-63825 (may not work)