food for thought

by michelle

almond, lemon and ricotta cake

with 2 comments

Disregard my previous ricotta, lemon and almond cake. Here is a light cheesecake which perfectly balances the three flavours and is absolutely moreish. The recipe (slightly adapted here) comes from a pizzeria in the 30’s holiday town of Sabaudia and appears in Ruth Rogers’ and Rose Gray’s River Cafe Cook Book Two.

Ricotta-almond-lemon-cake

Preheat your oven to 150ºC (300ºF) and grease and line a 23cm (8″) cake tin. In a food processor combine 250g (9 oz) of almond meal with 65g (2 oz) of plain flour and the peeled zest of 7 lemons. Process until the lemon zest is finely chopped then set aside. In a mixer beat the 225g (8 oz) of softened butter and 250g (9 oz) of castor sugar until pale and light. Separate 5 large or 6 small eggs and add the egg yolks one at a time. Next add the almond mixture. Beat the egg whites until they form stiff peaks and fold them through. Place 300g (10 oz) of fresh ricotta cheese in a food processor and add the juice of 3 lemons. Mix until smooth and stir this mixture into the cake batter. Spread into the prepared tin and bake for 45 to 60 minutes or until set and golden brown. Allow to cool in the tin for a while and then remove and cool on a cake rack.

Ricotta-almond-lemon-cake-slice

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Written by michelle picker

April 10, 2016 at 5:47 am

2 Responses

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  1. That looks so wonderful! Thank you for sharing. I love using almond meal in baked goods and your version looks like a GREAT way to use it! Also, I love your photography and blog name 🙂 Looking forward to more posts like this in the future!

    cookiesnchem

    April 17, 2016 at 11:13 pm

  2. This looks amazing and what a lovely texture! I might try this recipe with some lemon myrtle this weekend. 🙂

    Tara

    April 14, 2016 at 9:53 pm


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