Lemon Ricotta Cake

A delicious gluten free Lemon Ricotta Cake made with almonds, ricotta and lemon.

Lemon Ricotta Cake

Ingredients
  1. 120g butter, softened
  2. 200g caster sugar
  3. 1 teaspoon vanilla extract
  4. 1/4 cup lemon zest
  5. 4 eggs, separated
  6. 240g almond meal
  7. 300g ricotta
  8. flaked almonds for decoration
  9. icing sugar for serving

Instructions
  • Heat oven to 180 degrees C and line the base and sides of a 20cm round cake tin with baking paper.
  • Place 100g of the castor sugar and the lemon zest in a food processor and blitz until finely ground.
  • Then beat the butter, vanilla and sugar/zest mix together for about 10 minutes until pale and creamy.
  • Add the egg yolks one at a time, beating the mixture well after each egg yolk is added.
  • Add the almond meal and beat to combine and then fold the ricotta through the almond mixture.
  • Beat the egg whites in a clean bowl until soft peaks form.