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Almond, Lemon & Ricotta Cake

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Recipe

 

Yield

servings

Prep

25 min

Cook

35 min

Ready

60 min
Trans-fat Free, High Fiber

Ingredients

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

Amount Measure Ingredient Features
2.5E+2 grams almonds
blanched
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7E+1 grams all-purpose flour
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7 each lemons
finely grated zest
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3 each lemons
juice of
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225 grams butter
unsalted, softened
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2.5E+2 grams sugar, superfine
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6 large eggs
separated
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3E+2 grams ricotta cheese
fresh
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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 to 40 minutes until set. Test by inserting a skewer, which should come out clean. Remove from tin while warm, and cool on a rack.



* not incl. in nutrient facts Arrow up button

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Nutrition Facts

Serving Size 559g (19.7 oz)
Amount per Serving
Calories 136863% from fat
 % Daily Value *
Total Fat 95g 147%
Saturated Fat 40g 200%
Trans Fat 0g
Cholesterol 476mg 159%
Sodium 497mg 21%
Total Carbohydrate 37g 37%
Dietary Fiber 14g 55%
Sugars g
Protein 72g
Vitamin A 43% Vitamin C 186%
Calcium 42% Iron 36%
* based on a 2,000 calorie diet How is this calculated?
 

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