Almond Lemon And Ricotta Cake |
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Prep Time: 0 Minutes Cook Time: 40 Minutes |
Ready In: 40 Minutes Servings: 8 |
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ALMOND LEMON AND RICOTTA CAKE This recipe came from an estate sale. I obtained it when I purchased the family collection from the Garcia Estate in Richardson, Texas in 1992. Ingredients:
2-1/2 cups sliced blanched almonds |
1/2 cup all purpose flour |
3 tablespoons finely grated lemon zest |
1 cup unsalted butter softened |
1 cup plus 2 tablespoons superfine sugar |
6 large eggs separated |
1-1/4 cup fresh ricotta cheese |
1/3 cup fresh lemon juice |
Directions:
1. Preheat oven to 300.
2. Butter a spring form round cake pan and line with waxed paper.
3. Coarsely chop almonds in a food processor then combine with flour and lemon zest.
4. Beat butter and sugar together in a mixer until pale and light.
5. Add egg yolks one by one then add almond mixture.
6. Put ricotta in a bowl and lightly beat with a fork then add lemon juice.
7. In another bowl beat egg whites until they form soft peaks.
8. Fold egg whites into almond mixture then stir in the ricotta.
9. Spoon mixture into prepared pan and bake 40 minutes then cool 10 minutes.
10. Carefully invert onto a plate and remove waxed paper.
11. Turn right side up and cool on a wire rack.
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