Lemon, almond and ricotta cake
This delicious lemon cake retains a little bit of a bite as the almonds aren’t ground to dust. Try Michael Diacono’s recipe for an afternoon treat that can be served warm or cold.
Rachel Zammit Cutajar
Lemon, almond and ricotta cake
Ingredients
- 250g almonds, roasted and roughly ground
- 75g self-raising flour
- 5 lemons, zest only
- 250g butter
- 250g sugar
- 6 eggs, separated
- 400g ricotta
- 3 lemons, juice only
- Icing sugar
Method
1.Preheat the oven to 150°C.
2.Add the crushed almonds to the flour.
3.Add the lemon zest and mix well.
4.Cream the butter and the sugar until pale and fluffy.
5.Add the egg yolks one at a time mixing well in between.
6.Add the egg mixture to the almond flour and lemon mixture and mix well.
7.Add the ricotta and the lemon juice and mix well.
8.In a clean bowl whisk the egg whites until stiff peaks form.
9.Add to the cake batter and fold in.
10.Bake for 35-40 mins.
11.Allow to cool and dust with icing sugar
12.Serve warm or cold.
This recipe appeared on Gourmet Today TV, aired on TVM on 12 August, 2016.
