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Lemon ricotta cake

Petra
Print Recipe
Cook Time 1 hour
Course Dessert

Ingredients
  

  • 1 1/2 cups almond flour 150g.
  • 1 cup cashew flour 140g.
  • 300 g ricotta.
  • 120 g butter softened and cubed.
  • 1 tsp Vanilla essence.
  • 1/3 cup organic raw caster sugar.
  • 1/3 cup coconut sugar.
  • 1/4 tsp salt.
  • 4 eggs separated.
  • Zest of 3-4 lemons about 1/4cup.
  • 2 Tbsp lemon juice.
  • 2 Tbsp coconut flour can sub for almond.
  • 2 Tbsp almond flakes.

Instructions
 

  • Pre heat oven to 160 C. Grease or line a 20cm square pan.
  • Separate the eggs, place whites into your mixer bowl, and yolks into a small bowl, to be used later.
  • Add salt to the egg whites and use mixer to whip until stiff peaks have formed, then slowly add the coconut sugar. Mixing until fully dissolved.
  • In another mixing bowl, add your butter and caster sugar, mix together until it’s creamy.
  • Add in your ricotta, egg yolk, zest, juice and vanilla and mix to incorporate.
  • Slowly begin to tip in your flours and mix gently until it’s well combined. Then begin to fold through the egg white, trying to retain the fluffy texture.
  • Pour into your prepared tray, sprinkle with almond flakes and bake for about 50-60 mins, or until firm to touch or a skewer comes out clean.
Keyword Lemon ricotta cake