Almond, Lemon and Ricotta Cake

* Exported from MasterCook *

Almond, Lemon and Ricotta Cake

Recipe By : You Magazine, Mail on Sunday, 25 May 1997
Serving Size : 1 Preparation Time :0:00
Categories : Cakes Cheese
Desserts New

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
250 g blanched almonds
70 g plain flour
7 lemons -- finely grated zest
3 lemons -- juice of
225 g unsalted butter -- softened
250 g caster sugar
6 eggs -- separated
300 g fresh ricotta cheese

Makes 1 x 25.5cm/10 in cake.

1. Preheat oven to 150C/300F/Gas 2. Butter a 25.5cm/10in round cake tin and
line with greaseproof paper.

2. Coarsely chop the almonds in a food processor. Combine with the flour
and lemon zest.

3. 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.

4. 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.

5. Spoon the mixture into the prepared tin and bake in the preheated oven
for 35-40 minutes until set. Test by inserting a skewer, which should come
out clean. Remove from tin while warm, and cool on a rack.


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NOTES : Go on - just a slice. To serve any time, but especially as a
new-style pudding.

Ricotta is a fresh, soft, mild cheese, traditionally made fro mthe whey
left behind when the curds had been used for other cheeses. It’s not so
rich as mascarpone, and often used in cooking, as a filling for pasta or
for sweet or savoury tarts.