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.