Almond, Lemon and Ricotta Cake

Title:
Almond, Lemon and Ricotta Cake

Yield:
1 Servings

Categories:
Cakes,
Cheese,
Desserts




Ingredients:





   250 g  Blanched almonds


    70 g  Plain flour


     7    Lemons, finely grated zest


     3    Lemons, juice of


   225 g  Unsalted butter, softened


   250 g  Caster sugar


     6    Eggs, separated


   300 g  Fresh ricotta cheese






 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.


 Recipe by: You Magazine, Mail on Sunday, 25 May 1997 Posted to MC-Recipe


 Digest V1 #634 by Kerry Erwin 
on Jun 03, 1997