Almond, Lemon, And Ricotta Cake

By á-170456

Ingredients

• 2 1/2 cups sliced blanched almonds
• 1/2 cup all-purpose flour
• 3 tablespoons finely-grated lemon zest - (7 lemons)
• 1 cup unsalted butter - (2 sticks) softened
• 1 cup superfine sugar plus
• 2 tablespoons superfine sugar
• 6 large organic eggs separated
• 1 1/4 cups fresh ricotta cheese - (10 oz)
• 1/3 cup fresh lemon Juice

Details

Servings 10

Preparation

Step 1

Preheat oven to 300 degrees. Butter a 10-inch springform round cake pan, and line with waxed paper.

Coarsely chop the almonds in a food processor. Combine with the flour and lemon zest. 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.

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.

Spoon the mixture into the prepared pan and bake in the preheated oven for about 40 minutes until lightly browned. Test by inserting a skewer in the center, which should come out clean. Cool for 10 minutes. Carefully invert onto a plate, remove waxed paper. Turn right side up, and cool on a wire rack.

This recipe yields 10 to 12 servings.