Recipe: River Cafe Almond, Lemon, and Ricotta Cake

RIVER CAFE ALMOND, LEMON, AND RICOTTA CAKE

2 1/2 cups sliced blanched almonds
1/2 cup all-purpose flour
3 tablespoons finely-grated lemon zest (7 lemons)
1 cup unsalted butter (2 sticks), softened
1 cup plus 2 tablespoons superfine sugar
6 large organic eggs, separated
1 1/4 cups fresh ricotta cheese (10 oz)
1/3 cup fresh lemon Juice

Preheat oven to 300 degrees F. Butter a 10-inch springform round cake pan, and line with waxed paper.

Coarsely chop the almonds in a food processor. Combine with the flour and lemon zest; set aside.

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; set aside.

Put the ricotta in a bowl and lightly beat with a fork. Add the lemon juice; set aside.

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 pan.

Bake in the preheated oven for about 40 minutes until lightly browned. Test by inserting a skewer in the center, which should come out clean. Cool for 10 minutes. Carefully invert onto a plate, remove waxed paper. Turn right side up, and cool on a wire rack.

Makes 12 servings
Source: The Cafe Cook Book by Rose Gray and Ruth Rogers