Almond, Lemon and Ricotta Cake

60 minutes Prep: 25 minutes Cook: 35 minutes

1368 calories per serving view nutrition facts

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Ingredients

250	grams	almonds	blanched
70	grams	flour, all-purpose
7	each	lemons	finely grated zest
3	each	lemons	juice of
225	grams	butter	unsalted, softened
250	grams	caster sugar
6	large	eggs	separated
300	grams	ricotta cheese	fresh

Directions

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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Nutrition Facts

Serving Size 559g

Amount per Serving

Calories 1368 63% of calories from fat

	% Daily Value*
Total Fat 95.0g	147%
Saturated Fat 40.0g	200%
Trans Fat 0.0g
Cholesterol 476mg	159%
Sodium 497mg	21%
Total Carbohydrate 111.0g	37%
Dietary Fiber 14.0g	55%
Sugars 72.0g
Protein 36.0g	72%