Cooking Index - Cooking Recipes & IdeasAlmond, Lemon, And Ricotta Cake Recipe - Cooking Index

Almond, Lemon, And Ricotta Cake

Courses: Dessert
Serves: 12 people

Recipe Ingredients

2 1/2 cups 232g / 8.2ozSliced blanched almonds
1/2 cup 31g / 1.1ozAll-purpose flour
3 tablespoons 45mlFinely-grated lemon zest - (7 lemons)
1 cup 198g / 7ozUnsalted butter - (2 sticks) - softened
1 cup 198g / 7ozSuperfine sugar - plus
2 tablespoons 30mlSuperfine sugar
6 tablespoons 90mlOrganic eggs - separated (large)
1 1/4 cups 182g / 6.4ozFresh ricotta cheese - (10 oz)
1/3 cup 78mlFresh lemon Juice

Recipe Instructions

Preheat oven to 300 degrees. Butter a 10-inch springform round cake pan, and line with waxed paper.  Coarsely chop the almonds in a food processor. Combine with the flour and lemon zest. Beat the butter and sugar together in a mixer until pale and light. Add the egg yolks one by one, then add the almond mixture.

Put the ricotta in a bowl and lightly beat with a fork. Add the lemon juice. In another bowl, beat the egg whites until they form soft peaks. Fold the egg whites into the almond mixture and finally stir in the ricotta.

Spoon the mixture into the prepared pan and bake in the preheated oven for about 40 minutes until lightly browned. Test by inserting a skewer in the center, which should come out clean. Cool for 10 minutes. Carefully invert onto a plate, remove waxed paper. Turn right side up, and cool on a wire rack.

"Cookbook Digest, May/Jun, 1999"


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