Almond, Lemon & Ricotta Cake Gluten Free

Almond, Lemon & Ricotta Gluten Free Cake

Cake Mixture

6 eggs

510g sugar

550g ricotta 

zest of 3 lemons

460g almond meal

210g butter, cubed

1 tablespoon vanilla bean paste

Have all ingredients at room temperature before you start baking. Pre heat oven at 180.c. Line a 10” spring form tin and butter generously

Separate the eggs, in a stand mixer; whisk the whites on high speed until soft peaks form

 In a separate bowl; cream together the butter, sugar, vanilla and lemon zest until light and fluffy

Add the yolks one by one until well mixed

With the mixer on low, slowly add the almond meal

Starting with a spoon full of egg whites, gently fold into almond mixture with a wide spatula; continue folding in egg whites until all has been mixed in

Pour into prepared tin, baked for 45-60 minutes, it will vary with every oven; you can tell it is ready when the sides have slightly come away from the tin and the top has puffed slightly

Cool completely in the tin before removing. Refrigerate up to 3-4 days in an airtight container