Lemon, Ricotta & Almond Cakes | Sundaebake

Lemon, Ricotta & Almond Cakes Recipe 120g butter 275g caster sugar 1 tsp vanilla ¼ cup lemon rind 4 eggs separated 240g almond meal 300g ricotta 60g flaked almonds Preheat oven to 160°C Line 6x10cm round springform tins. Place the butter, 165g of caster sugar, vanilla and lemon rind in the Bowl of an electric mixer and beat for 8-10 minutes or until pale and creamy. Add the egg yolks and beat for 1-2 minutes or until well combined. Add the almond meal and beat to combine. Place the eggwhites in a clean bowl of the electric mixer and whisk until stiff peaks form. Gradually add the remaining 110g of caster sugar and whisk until thick. In 2 batches, add the eggwhite mixture and the ricotta to the almond mixture and gently fold to combine. Divide between the tins and smooth the tops. Arrange the flaked almonds on the cakes and bake for 40-45 minutes or until cooked when tested with a skewer. Allow the cakes to cool completely in the tins. Carefully remove the cakes from the tins and dust with icing sugar to serve. Instagram :   / sundaebake   Music Carefree by Kevin MacLeod is licensed under a Creative Commons Attribution licence (https://creativecommons.org/licenses/...) Source: http://incompetech.com/music/royalty-... Artist: http://incompetech.com/