Lemon & Ricotta Cake

Step 1

Grease and line the sides and bottom of a 20cm round cake tin with baking paper. Preheat oven to 160 degrees celsius (140 degrees if using fan forced).

Step 2

Place the ricotta, eggs, lemon zest, almond meal and caster sugar into a large bowl. Beat until smooth and well combined.

Step 3

Pour the mixture into the tin. Sprinkle the flaked almonds over the top.

Step 4

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 5

Sprinkle over a little icing sugar just before serving.

Step 6

Grease and line the sides and bottom of a 20cm round cake tin with baking paper. Preheat oven to 160 degrees celsius (140 degrees if using fan forced).

Step 7

Place the lemon rind into the TM bowl. Grate for 20 seconds, Speed 10, scraping down the bowl occasionally.

Step 8

When you have a fine zest, add the eggs, ricotta, almond meal and caster sugar. Mix for 20 seconds, Speed 5 or until well combined.

Step 9

Pour the mixture into the tin. Sprinkle the flaked almonds over the top.

Step 10

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 11

Sprinkle over a little icing sugar just before serving.