Lemon Ricotta Cake and Pistachio Frosting
Recipe Type: Cake, Dessert
  • 120g butter, softened
  • 200g caster sugar
  • 1 teaspoon vanilla extract
  • ¼ cup lemon zest
  • 4 eggs, separated
  • 240g almond meal
  • 300g ricotta
  • Click the link above for the recipe.
  1. Heat oven to 180 degrees C and line the base and sides of a 20cm round cake tin with baking paper.
  2. Place 100g of the castor sugar and the lemon zest in a food processor and blitz until finely ground.
  3. Then beat the butter, vanilla and sugar/zest mix together for about 10 minutes until pale and creamy.
  4. Add the egg yolks one at a time, beating the mixture well after each egg yolk is added.
  5. Add the almond meal and beat to combine and then fold the ricotta through the almond mixture.
  6. Beat the egg whites in a clean bowl until soft peaks form.
  7. Gradually add the remaining sugar to the egg whites and whisk until stiff peaks have formed. Mix a third of the egg whites into the cake mixture, then
  8. gently fold in the rest of the egg white mixture.
  9. Pour the mixture into the prepared cake tin and smooth the top
  10. Bake for 40-45 minutes until cooked and firm to the touch
  11. Allow to cool completely in the cake tin before removing
  1. Click the link above for the recipe.
Cake recipe adapted from Cakelets and Doilies
Recipe by Honest Cooking at https://honestcooking.com/lemon-ricotta-cake-and-pistachio-frosting/