- PrepPreparation time15 minutes
- CookCooking time45
- ServesServes8
- Nutrition (per serve)Nutrition (per serve)Protein: gSodium: mg
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Print- 250g ricotta cheese
- 4 eggs, separated
- 1 teaspoon almond extract
- 175g caster sugar
- 250g almond meal
- Finely grated rind of 1 lime
- One quarter cup flaked almonds
- Icing sugar to dust
- Preheat the oven to 150oC.
- Grease and line the base and sides of a 20cm loose bottom cake tin.
- Beat together the ricotta, egg yolks, almond extract and sugar in an electric mixer until smooth.
- Stir in the almond meal and lime zest.
- Whisk the egg whites in a clean, dry bowl until soft peaks.
- Fold one third of the egg whites into the ricotta mixture to loosen, then fold in the rest.
- Spread into the tin and bake for 35 minutes.
- Sprinkle with the almonds and bake for a further 10 minutes until golden and a skewer comes out clean.
- Cool slightly, then turn on to a wire rack.
- Cool completely then dust with icing sugar to serve.