Wednesday, 29 April 2015

Lemon, almond & ricotta cake

This must be one of the best gluten-free cakes on the blog.  It is somewhere between a lemon sponge and a cheesecake... And it's so easy to make!

  • 4 eggs
  • 120g soft butter
  • 200g caster sugar
  • Zest of one lemon
  • 240g ground almonds
  • 250g ricotta
  • Almond flakes
  • Icing sugar for sprinkling
Beat egg whites until medium peaks form, then gradually add 100g sugar and beat until stiff.  
Beat butter with remaining sugar until pale and fluffy, then add lemon zest, ground almonds and ricotta. Gently fold in the egg whites. 

Pour the mixture into a lined 20cm tin and bake in a pre-heated oven at 180C for about 45minutes, until the cake is golden brown on top. 


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