Ricotta, Almond and Lemon Cake
If you are looking for a foolproof, seriously yummy, easy-enough cake to cook, try this one. I hardly anything right, yet it still turned out ok. It remained moist for several days.
- 250 g unsalted butter at room temperature (I used salted with no drama)
- 250g caster sugar
- 6 organic eggs (what other kind are there?)
- 250g almonds, roasted then ground (I just grabbed almonds from a packet and ground them up using the Bamix before realising they were salted and I’d forgotten to roast them. Was still ok.)
- 70g self-raising flour
- pinch salt (forego this step if you’ve used salted butter or salted almonds!)
- Finely grated zest of 4 lemons
- 400g fresh ricotta
- Preheat oven to 180c
- Butter a 25cm round cake tin
- Beat butter and sugar on electric mixer until very light and fluffy. (I didn’t have an electric mixer so melted butter and mixed with sugar then beat very hard by hand, to no avail for several mins. Recommend you forego the beating by hand stage – didn’t do anything.
- Add egg yolks one at a time until all incorporated.
- Combine ground almonds with flour, salt and lemon zest. Fold into batter.
- Whisk lemon juice with ricotta until light and airy.
- Fold into batter.
- Beat egg whites until they form soft peaks, then add to batter. (With no beater I tried to do this by hand but failed miserably, so just folded what I managed to do in by hand.)
- Tip batter into prepared tin and bake for 50 minutes.