Categories: Cakes - Frosting - Icing

Ingredients

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

Directions

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

2. Coarsely chop the almonds in a food processor. Combine with the flour and lemon zest. 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 .

3. Put the ricotta in a bowl and lightly beat with a fork. Add the lemon juice. In another bowl, beat the egg into the almond mixture and finally stir in the ricotta.

4. Spoon the mixture into the prepared pan and bake in preheated oven about 40 minutes, until lightly browned. Test by inserting a skewer in the center. Cool 10 minutes.

5. Carefully invert on a plate, remove paper. Turn. Cool on wire rack.

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