This cake is zesty, creamy and delicious; perfect for when unexpected guests drop around!
Serve with whipped cream or ice cream. Serves 10-12.
2 cups Almond Meal
1 tsp baking powder
¼ tsp salt
3 eggs
1 cup sugar
1 tsp vanilla
2 cups fresh ricotta
Zest of 1 lemon
Juice of 1 lemon
Preheat oven to 180 degrees C (350 degrees F).
In a large bowl, combine almond meal, baking powder, sugar and salt. In a separate bowl, combine the wet ingredients and mix well. Add the wet ingredients to the dry ingredients a bit at a time and stir until smooth.
Pour mixture into oiled 9-inch cake tin and bake 50-55 minutes until the cake is solid (i.e. doesn’t wobble when you move it) and it golden brown. Cool cake completely and thoroughly chill in fridge before serving. Cake remains very moist and is even better the next day.