Lemon, Ricotta & Almond Cake

Lemon, Ricotta & Almond Cake

A dense but light cake, slightly similar to a cheesecake.

1/2 cup softened butter

1 1/3 cup superfine sugar (whirl sugar in a blender to super fine it)

2 tsp. vanilla

1/4 cup lemon zest (about 5 lemons)

4 eggs at room temperature, separated

2 1/2 cups almond meal

10 1/2 oz. ricotta

sliced almonds and powdered sugar to decorate top of cake

Heat oven to 325 F.  Line the base and side of a 9" round cake tin with baking paper and set aside.

Place the first 4 ingredients in a bowl and beat with an electric mixer several minutes until pale and creamy.  Scrap down side of bowl, then gradually add the egg yolks, one at a time, continuing to beat until fully combineed.  Add the almond meal and beat to combine.  Fold in ricotta cheese.

In a clean bowl beat the egg whites until soft peaks form.  Gradually add the remaining sugar to the egg whites mixture and whisk until stiff peaks form.  Gently fold a third of the egg whites into the cake mixture.  Repeat with the rest of the egg whites.

Pour the mixture into the prepared cake tin, smooth the top with a palette knife, decorate the cake with the almond slices and bake for 40-45 minutes or until cooked and firm to touch.  Allow to cool completely in the cake tin.  Dust with icing sugar to serve.