ALMOND LEMON RICOTTA CAKE

SERVES 8

Ingredients

• 250g blanched almonds coarsely chopped
• Grated zest of 7 lemons
• Juice of 3 lemons
• 300g ricotta
• 225g unsalted butter softened
• 65g plain flour
• 250g caster sugar
• 6 eggs separated

Pre-heat oven to 150deg C

Butter a 25cm round spring-form cake tin and line it with baking parchment.

Combine the almonds with the flour and lemon zest.

Using an electric beater, beat the butter and sugar together until pale and light.

Add the egg yolks one at a time, then the almond mixture.

Put the ricotta in a bowl and lightly beat with a fork, add the lemon juice.

In another bowl, beat the egg whites until they form soft peaks. Fold the egg whites into the almond mixture and finally stir in the ricotta.

Spoon the mixture into the tin and bake for 35-40 minutes until set.

Test by inserting a skewer which should come out clean.

Remove from the tin while still warm and cool on a wire cake rack.