Monday, 6 April 2015

Lemon, Almond & Ricotta Cake - Gluten Free

The ingredients

350g/12½oz softened butter (I used salted)

400g/14oz caster sugar

600g/1lb 5oz ground almonds

1 tsp baking powder 

6 large eggs

2 large unwaxed lemons zested & juiced (if you can find any Amalfi lemons all the better)

a 250g/9oz tub of Ricotta cheese 


In a large bowl beat together the sugar & butter until light & fluffy

Beat in the eggs one at a time

Add the almonds and the baking powder & lightly mix through

Add the zest & juice of the lemons along with the Ricotta and mix gently but thoroughly

Place the mixture into the lined tin and level it.

Place on a baking sheet then pop into the centre of the oven

Bake for around 50 minutes, then turn the oven down to 150c/330f gas mark 2

I baked mine for approx 1 hour 15 minutes but ovens vary. Check after an hour.

If it's browning too quickly, loosely cover with a sheet of baking parchmentm or foil 

Just make sure that there's no wobble in the centre of the cake and if a skewer is inserted it comes out clean

It should be golden brown with a slight spring when touched

Leave to cool in the tin on a wire rack.  Don' be tempted to remove it until it's relatively cool . It's a moist cake and is liable to break easily. It would be better placed in the fridge for a little while to help it firm up.

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