Lemon & Ricotta Cake

Directions

1. 1
   Conventional Method
2. 2
   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).
3. 3
   Place the ricotta, eggs, lemon zest, almond meal and caster sugar into a large bowl. Beat until smooth and well combined.
4. 4
   Pour the mixture into the tin.
5. 5
   Sprinkle the flaked almonds over the top.
6. 6
   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).
7. 7
   Sprinkle over a little icing sugar just before serving.
8. 8
   Thermomix Method
9. 9
   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).
10. 10
    Place the lemon rind into the TM bowl. Grate for 20 seconds, Speed 10, scraping down the bowl occasionally.
11. 11
    When you have a fine zest, add the eggs, ricotta, almond meal and caster sugar.
12. 12
    Mix for 20 seconds, Speed 5 or until well combined.
13. 13
    Pour the mixture into the tin.
14. 14
    Sprinkle the flaked almonds over the top.
15. 15
    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).
16. 16
    Sprinkle over a little icing sugar just before serving.