Lemon, Almond and Ricotta Cake
This is a gorgeous cake from Tori Moreton at Producers of McLaren Vale. She makes the ricotta and all the ingredients are grown or produced locally.
- 250 grams whole almonds – lightly roasted
- 65 grams plain flour
- zest of 7 large lemons
- juice of 3 juicy lemons
- 225 grams unsalted butter at room temperature
- 250 grams castor sugar
- 6 free range eggs, at room temperature and separated
- 300 grams fresh, firm ricotta cheese
Line a 25cm cake tin with baking paper. Preheat the oven to 160ºC oven.
Combine the ricotta and lemon juice and mix well. Coarsely chop the roasted almonds in a food processor (or by hand for chunkier texture) and combine with the plain flour and lemon zest.
Cream the butter and sugar together until pale and then add the egg yolks one at a time, making sure each yolk is well combined before adding the next. Once all the yolks are combined, fold in the flour, almond and lemon zest mixture, followed by the ricotta and lemon juice.
Whisk the egg whites to soft peaks and fold through the cake batter. Pour into the prepared tin and bake 35-45 minutes or until golden in colour and firm. Cool on a rack and serve dredged with icing sugar and with pouring cream or plain yoghurt on the side.
John Hawkesby’s wine recommendation
Valli Old Vine 2009
Martinborough Vineyard Manu 2009