Your folders
Your folders
Export 7 ingredients for grocery delivery
Step 1
Heat oven to 180 degrees C and line the base and sides of a 20cm round cake tin with baking paper.
Step 2
Place 100g of the castor sugar and the lemon zest in a food processor and blitz until finely ground.
Step 3
Then beat the butter, vanilla and sugar/zest mix together for about 10 minutes until pale and creamy.
Step 4
Add the egg yolks one at a time, beating the mixture well after each egg yolk is added.
Step 5
Add the almond meal and beat to combine and then fold the ricotta through the almond mixture.
Step 6
Beat the egg whites in a clean bowl until soft peaks form.
Step 7
Gradually add the remaining sugar to the egg whites and whisk until stiff peaks have formed. Mix a third of the egg whites into the cake mixture, then gently fold in the rest of the egg white mixture.
Step 8
Pour the mixture into the prepared cake tin, smooth the top and sprinkle with the almond flakes.
Step 9
Bake for 40-45 minutes until cooked and firm to the touch.
Step 10
Allow to cool completely in the cake tin before removing.
Step 11
Dust with icing sugar to serve.
Your folders
monpetitfour.com
4.4
(560)
25 minutes
Your folders
themediterraneandish.com
5.0
(3)
55 minutes
Your folders
cookingclassy.com
4.9
(66)
40 minutes
Your folders
allrecipes.com
4.4
(26)
40 minutes
Your folders
tasteofhome.com
5.0
(7)
30 minutes
Your folders
ifyougiveablondeakitchen.com
55 minutes
Your folders
souvlakiforthesoul.com
4.8
(4)
45 minutes
Your folders
recipelion.com
Your folders
mattsfitchef.com
4.8
(5)
30 minutes
Your folders
ifyougiveablondeakitchen.com
Your folders
thisitaliankitchen.com
5.0
(70)
55 minutes
Your folders
thisitaliankitchen.com
Your folders
anitalianinmykitchen.com
5.0
(90)
50 minutes
Your folders
thecafesucrefarine.com
Your folders
beyondthebutter.com
5.0
(2)
50 minutes
Your folders
askchefdennis.com
5.0
(18)
50 minutes
Your folders
askchefdennis.com
Your folders
alexandracooks.com
4.8
(49)
1 hours
Your folders
thecafesucrefarine.com
5.0
(32)
40 minutes