Ricotta is my new favourite ingredient to use in cakes. It makes the cake so moist and light – dangerously so meaning you can devour it within an hour. Not only does it help produce a lovely texture it adds a creamy and sweet flavour.
Ricotta seems to go hand in hand with light floral flavours such a raspberry and lemon. The citrus flavour cuts through some of the creaminess whilst the sharp raspberries add a burst of flavour before the other flavours come through.
The moistness and lightness of this cake is enhanced even further by being packed with ground almonds. It provides a nutty flavour and the flaked almonds on top makes it crunchy before the soft texture melts away.
268g caster sugar
1 tsp. vanilla essence
1 lemon, zested
4 eggs, separated
200g ground almonds
Punnet of raspberries
Packet of flaked almonds
– Pre heat the oven to 160 degrees celsius.
– Line a cake tin with greaseproof paper.
– Place the butter, 165g caster sugar, vanilla and lemon zest in a bowl and beat until light and creamy.
– Add the egg yolks one at a time beating between each addition.
– Add the ground almonds and fold through the ricotta.
– In a separate bowl beat the egg whites until soft peaks.
– Add the remaining sugar gradually.
– Add 1/3 of the egg whites at a time and fold through.
– Then add the raspberries.
– Pour into the tin and top with flaked almonds and bake for 30-35 minutes until golden.
– Leave to cool and sprinkle with icing sugar.