I love Pinterest, and all the yummy things that I pin, and cook....Thanks to Cakelets and Doilies Blog, I have enjoyed a wonderful birthday treat last weekend, and plan to make it again this week using oranges as well.
As recommended I did reduce the sugar to the 200 grams.
(Adapted from Cakelets and Doilies blog who originally adapted from Donna Hay Magazine Winter June-July 2013)
WHAT YOU WILL NEED
120 grams butter, softened
160 grams caster sugar
1 teaspoon Vanilla bean paste
Zest of 2 large lemons - you could almost have added another one I think, but i do love lemon.
4 egg yolks
250 grams of almond meal
300 grams ricotta
4 eggs whites
40 grams caster sugar
Flaked almonds, to decorate
Icing sugar, for dusting
- Heat oven to 160 degrees
- I like to put a piece Glad-bake in the base of my spring form tin, and then clip it closed tearing of close but leaving enough to help me remove the cake from the base onto my plate, as the cake is dense it helps. So Line the base of a 20 cm spring form based round cake tin with baking paper, and grease the sides, set aside.
- Place the butter, 160 g caster sugar, vanilla paste and lemon zest in an electric mixer and beat for 8-10 minutes or until pale and creamy. Scrap down the sides of the bowl.
- Continue beating, adding one egg yolk at a time, until fully combined.
- Add the almond meal and beat to combine.
- Fold in the ricotta. and place mixture into another bowl - if like me you only have one bowl on your mixer.
- In a clean mixing bowl beat the egg white until soft peaks form. Gradually add the remaining 40g sugar to the egg whites a spoonful at a time, and whisk until stiff peaks form.
- Gently fold a third of the egg whites into the cake mixture.
- Repeat with the rest of the egg whites.
- Pour the mixture into the prepared cake tin, smoothing the top, sprinkle on the almond flakes, and bake for 40-45 minutes or until cooked and firm to touch.
- Allow to cool completely in the cake tin. Dust with icing sugar to serve.