Lemon ricotta Cake With Almonds
120g unsalted butter, softned
3/4 cup sugar
1 vanilla bean, split and seeds scraped
1/4 cup lemon zest
Lemon juice from 1/2 lemon
4 eggs, at room temperature, separated
2 1/2 cups almond meal
Flaked almonds for the top
Line one 9x2inch cake pan with greaseproof paper. Position an oven rack in the middle of the oven and preheat to 160c - I used my Stanley woodfired oven, so I know it works best for cakes at 200c.
Place the butter, sugar, vanilla seeds and lemon zest in an bowl and beat together until light and pale in colour. Add the lemon juice, and mix well. Then add the egg yolks one at a time, beating well each time to ensure the mixture is smooth and creamy. Fold in the almond meal and ricotta.
In another bowl whisk the egg whites until stiff, and then gently fold into ricotta mixture.
Pour the mixture into pan, level the surface, sprinkle almonds, and then place into oven for 40 - 45mins - once again because I used my Stanley I knew it would be 1 hour. Leave to cool in the pan for 10 mins before turning out. EAT!