LEMON & RICOTTA SPELT BUNDT

• 3 each 55g Eggs
• 200 grams Raw Caster Sugar
• 180 grams Full-fat Smooth Ricotta Cheese
• 60 ml Extra Virgin Olive Oil - not a robust flavoured oil, choose a delicate flavour
• 250 grams White Spelt Flour
• 20 grams Gluten-free Baking Powder
• 80 grams Almond Meal
• 2 Lemons - medium sized. Finely zested & juice about 120-125ml
• 1 tsp Vanilla Bean Paste
• 1 tbsp Icing Sugar for sifting over cooled bundt
• 1 tbsp Extra of Spelt Flour for tin
• 10 grams Unsalted Butter for greasing Bundt or Flute tin

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

eggs, caster sugar, ricotta cheese, oil, white spelt flour, baking powder, lemons, vanilla, icing sugar, flour, butter

Taken from cookpad.com/us/recipes/357578-lemon-ricotta-spelt-bundt (may not work)