Almond, Lemon and Ricotta Cake
Keys: Cakes Cheese Desserts Nuts Citrus
Yield: 1 Servings
Ingredients:
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 Eggs, separated
300 gm Fresh ricotta cheese
Method:
Makes 1 x 25.5cm/10 in cake.
1. Preheat oven to 150C/300F/Gas
2. Butter a 25.5cm/10in round cake tin and line with greaseproof paper.
2. Coarsely chop the almonds in a food processor. Combine with the flour
and lemon zest.
3. Beat the butter and sugar together in a mixer until pale and light.
Add the egg yolks one by one, then add the almond mixture.
4. 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.
5. Spoon the mixture into the prepared tin and bake in the preheated
oven for 35-40 minutes until set. Test by inserting a skewer, which
should come out clean. Remove from tin while warm, and cool on a rack.
NOTES : Go on - just a slice. To serve any time, but especially as a
new-style pudding. Ricotta is a fresh, soft, mild cheese, traditionally
made fro mthe whey left behind when the curds had been used for other
cheeses. It's not so rich as mascarpone, and often used in cooking, as a
filling for pasta or for sweet or savoury tarts.
Love is the one power that can overcome fear~ ~Angelique
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