I'm not sure where I got this super delicious recipe from originally as it's written on a scrap piece of paper that has been kept inside one of my most used cookbooks for a few years. So apologies for not crediting the original recipe writer. So, if like you me you love lemon, ricotta and almond then this is the cake for you. Not too sweet and tastes even better a few days after you've made it. Enjoy with a cup of tea.
120g unsalted butter, softened
240g caster sugar
1 vanilla bean, split and seeds scraped
1/4 cup lemon zest
4 eggs, separated
240g caster sugar
1 vanilla bean, split and seeds scraped
1/4 cup lemon zest
4 eggs, separated
240g almond meal
300g ricotta
Flaked almonds, to decorated
Icing sugar, for dusting
Heat oven to 160°C.
300g ricotta
Flaked almonds, to decorated
Icing sugar, for dusting
Heat oven to 160°C.
Line the base and sides of a 20cm round cake tin with
baking paper.
Beat butter, 165g of the caster sugar, vanilla seeds and lemon zest in an electric mixer until pale and creamy. Add the egg yolks, one at a time, continuing to beat until fully combined (scrape down the sides of the bowl between each addition). Add the almond meal and beat to combine. Fold in the ricotta.
In a separate bowl, beat the egg whites until soft peaks form. Gradually add the remaining sugar and whisk until stiff peaks form. Gently fold a third of the egg whites into the cake mixture. Repeat with the remaining egg whites.
Pour mixture into the prepared cake tin and decorate the top with flaked almonds. Bake for 1 hour or until cooked and firm to touch. Allow to cool completely in the cake tin. Dust with icing sugar to serve.
Beat butter, 165g of the caster sugar, vanilla seeds and lemon zest in an electric mixer until pale and creamy. Add the egg yolks, one at a time, continuing to beat until fully combined (scrape down the sides of the bowl between each addition). Add the almond meal and beat to combine. Fold in the ricotta.
In a separate bowl, beat the egg whites until soft peaks form. Gradually add the remaining sugar and whisk until stiff peaks form. Gently fold a third of the egg whites into the cake mixture. Repeat with the remaining egg whites.
Pour mixture into the prepared cake tin and decorate the top with flaked almonds. Bake for 1 hour or until cooked and firm to touch. Allow to cool completely in the cake tin. Dust with icing sugar to serve.
