Description
A bright citrus cake with almond meal and ricotta. Topped with a luscious pistachio frosting (recipe not included).
Ingredients
Units
Scale
- 4 oz (113 g) butter
- 7 oz (200 g) caster sugar
- 1 teaspoon vanilla extract
- 1/4 cup (60 ml) lemon zest
- 4 eggs
- 8 oz (227 g) almond meal
- 11 oz (300 g) ricotta
- Salt
Instructions
- Preheat oven to 356°F (180°C). Line the base and sides of a 20cm round cake tin with baking paper.
- Place 100g of castor sugar and the lemon zest in a food processor and blitz until finely ground.
- Beat the butter, vanilla, and sugar/zest mixture together for about 10 minutes until pale and creamy.
- Add the egg yolks one at a time, beating the mixture well after each addition.
- Add the almond meal and beat to combine. Fold in the ricotta.
- Beat the egg whites in a clean bowl until soft peaks form.
- 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 gently fold in the rest of the egg white mixture.
- Pour the mixture into the prepared cake tin and smooth the top.
- Bake for 40-45 minutes at 356°F (180°C), until cooked and firm to the touch.
- Allow to cool completely in the cake tin before removing.
- Frosting
Notes
- For a more intense lemon flavor, use Meyer lemons or add an extra tablespoon of lemon zest.
- If you don’t have almond meal, you can substitute an equal amount of finely ground blanched almonds.
- To prevent the cake from drying out, store it in an airtight container at room temperature for up to 3 days or in the refrigerator for up to a week.
- Prep Time: 20 minutes
- Cook Time: 45 minutes
- Category: Dessert
- Method: Baking
- Cuisine: Italian
Nutrition
- Serving Size: 1 slice
- Calories: 350
- Sugar: 25
- Sodium: 50
- Fat: 20
- Saturated Fat: 12
- Unsaturated Fat: 6
- Carbohydrates: 40
- Fiber: 3
- Protein: 6
- Cholesterol: 100