Step 1

Grease and line the sides and bottom of a 20cm round cake tin with baking paper.

Step 2

Preheat oven to 160 degrees celsius (140 degrees if using fan forced).

Step 3

Place the lemon rind into the TM bowl.

Step 4

Grate on Speed 10 for 20 seconds, scraping down the bowl occasionally.

Step 5

When you have a fine zest, add the eggs, ricotta, almond meal and caster sugar.

Step 6

Mix on Speed 5 for 20 seconds or until well combined.

Step 7

Pour the mixture into the tin.

Step 8

Sprinkle the flaked almonds over the top.

Step 9

Bake for 50-60 minutes or until a skewer inserted into the middle comes out clean (don't overcook the cake though, as you want it to be nice and moist).

Step 10

Sprinkle over a little icing sugar just before serving.

Step 11

This can be served on it's own or with a little yoghurt or ice-cream.