Lemon, Ricotta & Almond Flourless Cake

• Vegetarian
• Gluten free

• Produce

  • 1/4 cup Lemon, zest

• Refrigerated

  • 4 Eggs

• Baking & Spices

  • 2 1/2 cups Almond meal
  • 1 1/3 cups Caster sugar
  • 1 Icing sugar
  • 1 Vanilla bean

• Nuts & Seeds

  • 1 Almonds, flaked

• Dairy

  • 120 g Butter, unsalted
  • 300 g Ricotta

Found on highwallsblog.com

Ingredients

• 120 grams of unsalted butter, softened
• 1 1/3 cups of caster sugar
• 1 vanilla bean, split and seeds scraped
• 1/4 cup of lemon zest
• 4 eggs, separated
• 2 1/2 cups of almond meal
• 300 grams of ricotta
• Flaked almonds
• Icing sugar

Directions

• Preheat the oven to 160 degree Celsius and line the base and sides of a 20cm round cake tin with baking paper and set aside.
• Place the butter, 165 grams of the caster sugar, vanilla seeds and lemon zest in an bowl and beat with an electric mixer for 8-10 minutes or until pale and creamy.
• Scrape down the sides of the bowl and then add the egg yolks, one at a time, beating in between each addition, until fully combined.
• Add the almond meal and beat to combine. With a spoon or spatula, fold the ricotta through the almond meal mixture.
• In a separate bowl, beat the egg whites with an electric mixer (using a whisk attachment) until soft peaks form.
• Gradually add the remaining sugar to the egg whites mixture and continue to whisk until stiff peaks form.
• Add 1 third of the egg whites to the cake mixture and gently fold to combine/ Repeat with the rest of the egg whites.
• Pour the mixture into the prepared cake tin and smooth the top.
• Sprinkle the top with almond flakes (or place in a pattern) and place in the oven to bake for 40-45 minutes or until firm to touch.
• Allow to cool completely in the cake tin. To serve, dust with a generous helping of icing sugar.