Ricotta and Lemon Cake

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.

Ingredients

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

Method
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
Mamma Marmalade