GLUTEN-FREE LEMON, ROAST ALMOND AND RICOTTA CAKE
Roast almond meal gives a lovely nutty contrast to the lemon flavour of our Lemon, Roast Almond and Ricotta Cake. And the ricotta guarantees a moist texture which will last for a few days making it ideal to bake in advance.
Serve it simply with a dusting of icing sugar for afternoon tea or with cream and, as we have done, blueberries which are perfect with this lemony, very Italian cake.
Rosie
LEMON, ROAST ALMOND AND RICOTTA CAKE
Serves 8-10
250 gm almond meal
250 gm unsalted butter, at room temperature
250 gm caster sugar
6 eggs, separated and at room temperature
70 gm Revenge Gluten-free Plain Flour Mix
1.5 teaspoons gluten-free baking powder
2 heaped tablespoons lemon zest, finely grated
250 ml lemon juice
400 gm fresh ricotta
Icing sugar to serve
Whipped cream to serve
Blueberries, optional, to serve
Preheat oven to 150°C. Line a 24cm cake tin with baking paper.
Place the almond meal on a baking tray and roast for 10-15 minutes, removing from the oven every 5 minutes and re-distributing the almond meal on the tray, until light golden brown. Allow to cool.
Increase the oven temperature to 180°C (160°C fan-forced).
Cream the butter and sugar together until light and creamy. Add the egg yolks one at a time until well combined.
Mix together the cooled, roast almond meal, the flour, baking powder and lemon zest. Fold into the creamed mixture.
Whisk the lemon juice and ricotta together until very well combined. Fold into the cake mix.
Whisk the egg whites until medium peaks form. Fold into the cake mixture.
Transfer to the prepared cake tin and bake for 50 minutes or until a metal skewer inserted into the centre comes out clean. Cover the top with foil if it is browning too soon.
Allow to cool in the tin before transferring to a cake plate. Dust the top with icing sugar and serve with whipped cream and blueberries if using.