food for thought

by michelle

ricotta, lemon and almond cake

with one comment

Not too sweet and bursting with lemon, this cake lets the ricotta flavour shine through.

Preheat your oven to 180C (350F). Place 285g (10 0z) of fresh ricotta cheese, 2 large eggs and 170g (6 oz) of caster sugar in the bowl of a food processor and process until well combined and smooth. Add 85g (3 oz) of melted butter, the grated  rind and juice of 3 lemons, and process to combine. Transfer the mixture to a large bowl and add 225g (8 oz) of self-raising flour and 70g (2½ oz) almond meal, and use a spatula to fold in until combined. Spoon the cake mixture into a  prepared tin and bake 35-40 minutes or until it tests clean. Cool for 5 minutes in the tin before turning onto a wire rack to cool completely.

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Written by michelle picker

August 19, 2012 at 10:18 am

One Response

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  1. […] my previous ricotta, lemon and almond cake. Here is a light cheesecake which perfectly balances the three flavours and is absolutely […]


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