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Petra

Lemon ricotta cake

Print Recipe
Cook Time 1 hour
Course: Dessert
Ingredients Method

Ingredients
  

  • 1 1/2 cups almond flour 150g.
  • 1 cup cashew flour 140g.
  • 300 g ricotta.
  • 120 g butter softened and cubed.
  • 1 tsp Vanilla essence.
  • 1/3 cup organic raw caster sugar.
  • 1/3 cup coconut sugar.
  • 1/4 tsp salt.
  • 4 eggs separated.
  • Zest of 3-4 lemons about 1/4cup.
  • 2 Tbsp lemon juice.
  • 2 Tbsp coconut flour can sub for almond.
  • 2 Tbsp almond flakes.

Method
 

  1. Pre heat oven to 160 C. Grease or line a 20cm square pan.
  2. Separate the eggs, place whites into your mixer bowl, and yolks into a small bowl, to be used later.
  3. Add salt to the egg whites and use mixer to whip until stiff peaks have formed, then slowly add the coconut sugar. Mixing until fully dissolved.
  4. In another mixing bowl, add your butter and caster sugar, mix together until it’s creamy.
  5. Add in your ricotta, egg yolk, zest, juice and vanilla and mix to incorporate.
  6. Slowly begin to tip in your flours and mix gently until it’s well combined. Then begin to fold through the egg white, trying to retain the fluffy texture.
  7. Pour into your prepared tray, sprinkle with almond flakes and bake for about 50-60 mins, or until firm to touch or a skewer comes out clean.