Almond, Lemon, And Ricotta Cake

Recipe Ingredients

2 1/2 cups	232g / 8.2oz	Sliced blanched almonds
1/2 cup	31g / 1.1oz	All-purpose flour
3 tablespoons	45ml	Finely-grated lemon zest - (7 lemons)
1 cup	198g / 7oz	Unsalted butter - (2 sticks) - softened
1 cup	198g / 7oz	Superfine sugar - plus
2 tablespoons	30ml	Superfine sugar
6 tablespoons	90ml	Organic eggs - separated (large)
1 1/4 cups	182g / 6.4oz	Fresh ricotta cheese - (10 oz)
1/3 cup	78ml	Fresh 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.

Source:
"Cookbook Digest, May/Jun, 1999"

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