Name: Almond and lemon ricotta cake
Prep time: 15 min
Cook time: 35 min
Total time: 50 min
Yield: 1
Cuisine: mediterranean
Ingredients: Melted butter, to grease; Plain flour, to dust; 250g fresh ricotta; 2 eggs, at room temperature; 160g (2/3 cup) caster sugar; 90g butter, melted; 3 lemons, rind finely grated, juiced; 225g (1 1/2 cups) self-raising flour, sifted; 60g almond meal

Almond and lemon ricotta cake

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Prep Time:
15 minutes

Cook Time:
35 minutes

Total Time:
50 minutes

Gourmet almond and lemon cheesecake for a decadent treat.

Ingredients:

Melted butter, to grease
Plain flour, to dust
250g fresh ricotta
2 eggs, at room temperature
160g (2/3 cup) caster sugar
90g butter, melted
3 lemons, rind finely grated, juiced
225g (1 1/2 cups) self-raising flour, sifted
60g almond meal

Instructions:

Preheat the oven to 180°C. Grease a 22cm springform cake pan with melted butter and dust with plain flour.
Combine ricotta, eggs, and sugar in a food processor until smooth. Add butter, lemon rind, and lemon juice, then blend well.
Pour the mixture into a large bowl. Mix in the self-raising flour and almond meal using a spatula until well combined. Pour the cake batter into the pan and bake in a preheated oven for 35-40 minutes or until a skewer inserted in the center comes out clean. Let it sit for 5 minutes, then remove the pan's sides and flip it onto a wire rack to cool.

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