5
LEMON RICOTTA CAKE WITH TOASTED ALMONDS
CONVECTION ONLY FUNCTION
Preparation Time:
10 minutes
Cooking Time:
55 minutes
Serves:
8-10
Ingredients:
400g fresh ricotta
3 eggs
Zest of 2 lemons
2 cups almond meal
3⁄4 cup caster sugar
1⁄4 cup flaked almonds
1⁄2 cup lemon juice
1⁄2 cup caster sugar, extra
Natural yoghurt to serve
Method:
1. Generously grease and line a 20cm spring form cake tin.
2. Place the ricotta, eggs, zest, almond meal and sugar in a food processor and blend for 1
minute until smooth. Pour the batter into the prepared cake tin and sprinkle evenly with
flaked almonds.
3. Insert a wire rack on the middle shelf, and select BAKE (deselect the NO PREHEAT
function). Set the TEMP to 148°C and TIME for 10 minutes. Once preheated, place cake on
the wire rack and set the TIME knob to bake for 55-60 minutes.
4. Meanwhile, combine lemon juice and extra sugar in a small saucepan over medium heat.
Stir until sugar dissolves and simmer for 5 minutes.
5. Allow the cake to cool for 15 minutes in the cake tin before turning out onto your serving
plate. Pour hot syrup over the cake and serve with natural yoghurt.
TIP: If the flaked almonds are browning too quickly, carefully place a piece of foil over the top of
the cake until the last 5 minutes of cook time.
