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Almond Lemon And Ricotta Cake Recipe

Almond Lemon And Ricotta Cake Recipe

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Ingredients:

Serving

Directions:

Preheat oven to 300.
Butter a spring form round cake pan and line with waxed paper.
Coarsely chop almonds in a food processor then combine with flour and lemon zest.
Beat butter and sugar together in a mixer until pale and light.
Add egg yolks one by one then add almond mixture.
Put ricotta in a bowl and lightly beat with a fork then add lemon juice.
In another bowl beat egg whites until they form soft peaks.
Fold egg whites into almond mixture then stir in the ricotta.
Spoon mixture into prepared pan and bake 40 minutes then cool 10 minutes.
Carefully invert onto a plate and remove waxed paper.
Turn right side up and cool on a wire rack.

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Nutrition Facts

Per Serving Per 100 g

Amount Per 1 Serving
Calories	711.99 Kcal (2981 kJ)
Calories from fat	502.42 Kcal
		% Daily Value*
Total Fat	55.82g	86%
Cholesterol	220.11mg	73%
Sodium	97.53mg	4%
Potassium	416.26mg	9%
Total Carbs	40.78g	14%
Sugars	26.56g	106%
Dietary Fiber	4.77g	19%
Protein	19.68g	39%
Vitamin C	3.9mg	7%
Vitamin A	0.3mg	9%
Iron	2.2mg	12%
Calcium	216.1mg	22%

Amount Per 100 g
Calories	350.65 Kcal (1468 kJ)
Calories from fat	247.44 Kcal
		% Daily Value*
Total Fat	27.49g	86%
Cholesterol	108.4mg	73%
Sodium	48.03mg	4%
Potassium	205mg	9%
Total Carbs	20.08g	14%
Sugars	13.08g	106%
Dietary Fiber	2.35g	19%
Protein	9.69g	39%
Vitamin C	1.9mg	7%
Vitamin A	0.1mg	9%
Iron	1.1mg	12%
Calcium	106.4mg	22%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

salty
savory
bitter
sweet

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