Step 1

Preheat the oven to 150C.

Step 2

Grease and line the base and sides of a 20cm loose bottom cake tin.

Step 3

Beat together the ricotta, egg yolks, almond extract and sugar in an electric mixer until smooth. Stir in the almond meal and lime zest.

Step 4

Whisk the egg whites in a clean, dry bowl until soft peaks. Fold 1/3 of the egg whites into the ricotta mixture to loosen, then fold in the remaining. Spread into the tin and bake for 35 minutes. Sprinkle with the almonds and bake for a further 10 minutes until golden and a skewer comes out clean.

Step 5

Cool slightly, then turn on to a wire rack. Cool completely then dust with icing sugar to serve.