Recipe adapted from Cakelets and Doilies
Lemon and ricotta...doesn't that just scream spring? Considering we've hardly had spring yet here in Winnipeg, it's nice to pretend. So, put on some happy music, bake this lovely cake and enjoy it in a sunny room with a cup of Earl Grey tea and pretend that spring has sprung!
What you'll need
1/2 cup unsalted butter, softened
1 1/3 cups caster sugar
1 tsp pure vanilla extract
1/4 cup lemon zest (zest of about 3 large lemons)
4 eggs separated and at room temperature
2 1/2 cups almond meal
300 g ricotta
Flaked almonds to decorate
Icing sugar for dusting
1. Preheat oven to 350F. Line the base of a 20cm springform pan with parchment paper.
2. Place butter, 3/4 cup of the sugar, vanilla and lemon zest in an electric mixer and beat for 8-10 minutes or until pale and creamy.
3. Scrape down the sides of the bowl, then gradually add the egg yolks, one at a time, contenting to beat until fully combined. Add the almond meal and beat to combine. Fold ricotta through the almond meal mixture.
4. Beat the egg whites in a clean bowl with an electric mixture, until soft peaks form. Gradually add the remaining sugar, while continuing to beat, until stiff peaks form. Gently fold 1/3 of the egg white mixture into the cake mixture. Repeat with the remaining egg whites.
5. Pour mixture into prepared cake pan. Smooth with a palette knife and decorate the top of the cake with flaked almonds. Bake for 40-45 minutes or until cooked and firm to the touch. Allow to cool completely in cake pan. Dust with icing sugar to serve.