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Lemon Ricotta Cake and Pistachio Frosting

Hein van Tonder
5 from 1 vote
Course Cake, Dessert



  • 120 g butter softened
  • 200 g caster sugar
  • 1 teaspoon vanilla extract
  • 1/4 cup lemon zest
  • 4 eggs separated
  • 240 g almond meal
  • 300 g ricotta


  • Click the link above for the recipe.


  • Heat oven to 180 degrees C and line the base and sides of a 20cm round cake tin with baking paper.
  • Place 100g of the castor sugar and the lemon zest in a food processor and blitz until finely ground.
  • Then beat the butter, vanilla and sugar/zest mix together for about 10 minutes until pale and creamy.
  • Add the egg yolks one at a time, beating the mixture well after each egg yolk is added.
  • Add the almond meal and beat to combine and then fold the ricotta through the almond mixture.
  • 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 until cooked and firm to the touch
  • Allow to cool completely in the cake tin before removing


  • Click the link above for the recipe.


Cake recipe adapted from Cakelets and Doilies