Categories: Cakes - Frosting - Icing
Ingredients
- 2 1/2 cups sliced, blanched almonds
- 1/2 cup all-purpose flour
- 3 Tbsp. finely grated lemon zest (7 lemons)
- 1 cup unsalted butter, softened
- 1 cup plus 2 Tbsp. superfine sugar
- 6 large organic eggs, separated
- 1 1/4 cups (10 oz.) fresh ricotta cheese
- 1/3 cup fresh lemon juice
Directions
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Preheat oven to 300 degrees. Butter a 10-inch springform round cake pan, and line with waxed paper.
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Coarsely chop the almonds in a food processor. Combine with the flour and lemon zest. Beat the butter and sugar together in a mixer until pale and light. Add the egg yolks one by one, then add the almond mixture .
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Put the ricotta in a bowl and lightly beat with a fork. Add the lemon juice. In another bowl, beat the egg into the almond mixture and finally stir in the ricotta.
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Spoon the mixture into the prepared pan and bake in preheated oven about 40 minutes, until lightly browned. Test by inserting a skewer in the center. Cool 10 minutes.
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Carefully invert on a plate, remove paper. Turn. Cool on wire rack.