Lemon Ricotta Cake
A ricotta cake flavoured with lemons. Made with almond meal and topped with warmed honey and flaked almonds.
Servings 8 slices
- 250 g fresh ricotta
- 2 eggs
- 150 g sugar caster or superfine
- 100 g butter melted
- 3 lemons juice and zest
- 220 g flour plain (all purpose)
- 1 tsp baking powder
- 60 g almond meal
- ½ cup honey warmed
- ¼ cup almonds flaked
Line and grease a 22cm bundt cake tin and pre heat your oven to 180 deg C.
In a large bowl with a stand mixer combine the ricotta, eggs and sugar and beat until pale and smooth (2 mins.).
Add the butter and lemon zest and juice and mix again until well incorporated and then add the flour, baking powder and almond meal to the batter and fold through gently until well combined.
Cook in the oven for 40-45 mins. The cake is cooked when a skewer inserted comes out clean.
Allow the cake to cool slightly before removing and then allow to cool completely before topping with warmed honey and flaked almonds.
Serving: 1slice | Calories: 477kcal | Carbohydrates: 65g | Protein: 11g | Fat: 22g | Saturated Fat: 10g | Sugar: 38g