Lemon, Ricotta and Almond Flourless Cake

  • 120 grams (1 stick) unsalted butter, softened
  • 275 grams (1 1/3 cups) caster sugar
  • 1 vanilla bean, split and seeds scraped
  • 1/4 cup lemon zest
  • 4 eggs, separated and at room temperature
  • 240 grams (2 1/2 cups) almond meal
  • 300 grams (10 1/2 oz) ricotta
  • Flaked almonds, to decorated
  • Icing sugar, for dusting
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