Almond, lemon and ricotta cake

 
                       Almond, Lemon and Ricotta Cake
 
 Recipe By     : You Magazine, Mail on Sunday, 25 May 1997
 Serving Size  : 1    Preparation Time :0:00
 Categories    : Cakes                            Cheese
                 Desserts                         New
 
   Amount  Measure       Ingredient -- Preparation Method
 --------  ------------  --------------------------------
  250      g             blanched almonds
   70      g             plain flour
    7                    lemons -- finely grated zest
    3                    lemons -- juice of
  225      g             unsalted butter -- softened
  250      g             caster sugar
    6                    eggs -- separated
  300      g             fresh ricotta cheese
 
 Makes 1 x 25.5cm/10 in cake.
 
 1. Preheat oven to 150C/300F/Gas 2. Butter a 25.5cm/10in round cake tin and
 line with greaseproof paper.
 
 2. Coarsely chop the almonds in a food processor. Combine with the flour
 and lemon zest.
 
 3. Beat the butter and sugar together in a mixer until pale and light. Add
 the egg yolks one by one, then add the almond mixture.
 
 4. Put the ricotta in a bowl and lightly beat with a fork. Add the lemon
 juice. In another bowl, beat the egg whites until they form soft peaks.
 Fold the egg whites into the almond mixture and finally stir in the ricotta. 
 
 5. Spoon the mixture into the prepared tin and bake in the preheated oven
 for 35-40 minutes until set. Test by inserting a skewer, which should come
 out clean. Remove from tin while warm, and cool on a rack. 
 
 
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 NOTES : Go on - just a slice. To serve any time, but especially as a
 new-style pudding.
 
 Ricotta is a fresh, soft, mild cheese, traditionally made fro mthe whey
 left behind when the curds had been used for other cheeses. It’s not so
 rich as mascarpone, and often used in cooking, as a filling for pasta or
 for sweet or savoury tarts.