This recipe is from www.taste.com.au and it's SO super easy because it's basically all done in the food processor! The ricotta and almond meal give it a delicious texture, while the zing of the lemons is delicious! I drizzled it with an icing just made of icing sugar and lemon juice - delicious!
Ingredients
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
Method
Preheat oven to 180°C. Prepare a 22cm round cake tin or kugelhopf.
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
Method
Preheat oven to 180°C. Prepare a 22cm round cake tin or kugelhopf.
Place the ricotta, eggs and sugar in the bowl of a food processor. Process until well combined and the ricotta is smooth. Add the butter, lemon rind and lemon juice, and process to combine.
Transfer the mixture to a large bowl. Add the self-raising flour and almond meal, and use a spatula to fold in until combined. Spoon the cake mixture into the prepared pan and bake in preheated oven for 35-40 minutes or until a skewer inserted in the centre comes out clean.
Transfer the mixture to a large bowl. Add the self-raising flour and almond meal, and use a spatula to fold in until combined. Spoon the cake mixture into the prepared pan and bake in preheated oven for 35-40 minutes or until a skewer inserted in the centre comes out clean.
Set aside for 5 minutes, then remove the side of the pan and turn onto a wire rack to cool completely.
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