This cake is moist and delicious without being overly sweet. Allowing you to pop on your favourite topping, here we had some blueberries, but stewed rhubarb would work equally well.
250 g fresh Ricotta cheese (from the deli not a tub)
3 free range eggs (room temperature)
2/3 cup of sugar
90 g melted butter
3 lemons grated rind and juice
1 1/2 cup SR flour
90 g Almond meal
Preheat oven to 180 degrees Celsius
Grease a 22 cm spring form tin and dust with flour.
In a food processor combine ricotta, eggs and sugar. Whiz until ricotta is smooth.
Add the melted butter, lemon rind and juice, process to combine.
Transfer mixture to a large bowl fold in flour and almond meal with a spatula until evenly combined.
Scrape mixture into prepared tin and bake for 35-40 mins and test with a skewer, when removed comes out clean.
Set aside for 5 minutes and then turn out to cool on a wire rack.
Easy and delecious
These are tried, tested and much loved recipes. Our families and friends are always unselfish and devote themselves to taste-testing these delicious creations and demand them repeatedly time and time again.
Our aim is to share with you our favourite meals and the little tricks and tips we have learnt along the way.
Time is precious.
Food is expensive.
Both are resources too valuable to waste.
We want to share recipes that deliver delicious, nourishing meals - making the most of your time and ingredients.
Life is way too short for bland, disappointing food.
So ... Feed your inner cook - and Enjoy!