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Recipe Name: Almond, Lemon And Ricotta Cake Submitted by: Administrator
Source: Source Description:
Ethnicity: Last Modified: 2/22/2014
Base: Desserts Comments:
Course:  
Difficulty:
Preparation Time:
Number of Servings: 1

Ingredients:
250 Gram(s) Blanched almonds
70 Gram(s) Plain flour
7 Lemons, finely grated zest
3 Lemons, juice of
225 Gram(s) Unsalted butter, softened
250 Gram(s) Caster sugar
6 EGGS, SEPARATED
300 Gram(s) Fresh ricotta cheese
Directions:
1997

Makes 1 x 25.5cm/10 in cake. Preheat oven to 150C/300F/Gas 2. Butter a
25.5cm/10in round cake tin and line with greaseproof paper. Coarsely
chop the almonds in a food processor. Combine with the flour and lemon
zest. Beat the butter and sugar together in a mixer until pale and
light. Add the egg yolks one by one, then add the almond mixture. Put
the ricotta in a bowl and lightly beat with a fork. Add the lemon
juice. In another bowl, beat the egg whites until they form soft
peaks. Fold the egg whites into the almond mixture and finally stir in
the ricotta. Spoon the mixture into the prepared tin and bake in the
preheated oven for 35-40 minutes until set. Test by inserting a
skewer, which should come out clean. Remove from tin while warm, and
cool on a rack. NOTES : Go on - just a slice. To serve any time, but
especially as a new-style pudding. Ricotta is a fresh, soft, mild
cheese, traditionally made fro mthe whey left behind when the curds
had been used for other cheeses. It's not so rich as mascarpone, and
often used in cooking, as a filling for pasta or for sweet or savoury
tarts. Recipe by: You Magazine, Mail on Sunday, 25 May 1997 Posted to
MC-Recipe Digest V1 #634 by Kerry Erwin <kerry@north.org> on Jun 03,

Nutrition (calculated from recipe ingredients)
----------------------------------------------
Calories: 4226
Calories From Fat: 3182
Total Fat: 367.5g
Cholesterol: 1692.8mg
Sodium: 2034.7mg
Potassium: 2795.7mg
Carbohydrates: 131.2g
Fiber: 30g
Sugar: 16.2g
Protein: 133.1g


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