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Ingredients
- 250 gm Blanched almonds
- 70 gm Plain flour
- 7 x Lemons, finely grated zest
- 3 x Lemons, juice of
- 225 gm Unsalted butter, softened
- 250 gm Caster sugar
- 6 x Large eggs, separated
- 300 gm Fresh ricotta cheese
Directions
- 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 till pale and light. Add in the egg yolks one by one, then add in the almond mix.
- 4. Put the ricotta in a bowl and lightly beat with a fork. Add in the lemon juice. In another bowl, beat the egg whites till they form soft peaks.
- Fold the egg whites into the almond mix and finally stir in the ricotta.
- 5. Spoon the mix into the prepared tin and bake in the preheated oven for 35-40 min till set. Test by inserting a skewer, that should come out clean. Remove from tin while hot, and cold 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 possibly for sweet or possibly savoury tarts.
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