Almond, Ricotta and Lemon Cake gluten free

• Vegetarian
• Gluten free

• Produce

  • 1 Lemon organic or unwaxed - the zest of

• Refrigerated

  • 4 Eggs

• Baking & Spices

  • 1 pinch Salt
  • 5/8 cup Sugar - 130 g
  • 2 tsp Vanilla extract

• Nuts & Seeds

  • 5 tbsp Almond flakes
  • 2 1/2 cup Almonds - 300 g, ground

• Dairy

  • 1/2 cup Butter - 130 g
  • 1 cup Ricotta cheese - 250 g

Found on mylittleitaliankitchen.com

Description

Ingredients

• ground almonds - 300 g - 2 + 1/2 cup
• ricotta cheese - 250 g - 1 cup
• sugar - 130 g - 5/8 cup
• vanilla extract - 2 tsp
• eggs - 4
• salt - a pinch
• butter - 130 g - 1/2 cup
• lemon organic or unwaxed - the zest of one
• almond flakes - 5 tbsp to sprinkle

Directions

• Whip the egg yolks with the sugar Add the melted butter (at room temperature), the ground almonds, the ricotta cheese, lemon zest and vanilla extract. Mix well. Whip the egg whites with the salt and gently incorporate them to the mixture. Pour the mixture on a greased round mold, (diameter 24 cm / 9.44 inch) level it well with the spoon. Wet your almond flakes with little water to prevent them from burning in the oven and sprinkle them over the mixture. Cook the cake at 160C - 320 F for 40 minutes. Check with a toothpick if the cake is ready. If not leave it in the oven for a little longer. I am entering this to Bake of the Week hosted by Casa Costello and to Credit Crunch Munch created by Camilla from Fab Food 4 All  and Helen over at Fuss FreeFlavours  hosted this month by Jo of Jo’s Kitchen.