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.