Lemon Ricotta Cake With Toasted Almonds - Russell Hobbs RHTOV20 Instructions & Warranty

LEMON RICOTTA CAKE WITH TOASTED ALMONDS

Preparation Time: 10 minutes
Cook Time: 55 minutes
Ingredients:
400g fresh ricotta
3 eggs
Zest of 2 lemons
2 cups almond meal
¾ cup caster sugar
¼ cup flaked almonds
½ cup lemon juice
½ cup caster sugar, extra
Natural yoghurt to serve
Method:
1. Generously grease and line a 20cm spring form cake tin.
2. Place ricotta, eggs, zest, almond meal and sugar in a food processor and blend for one
minute until smooth.
3. Pour batter into the prepared cake tin and sprinkle evenly with flaked almonds.
4. Insert wire rack on the lowest shelf, turn the temperature/cooking function knob to 150°C
and preheat oven for 10 minutes. Once preheated, place the cake tin on wire rack and set
the timer knob to bake for 55-60 minutes.
5. Meanwhile, combine lemon juice and extra sugar in a small saucepan over medium heat.
Stir until sugar dissolves and simmer for 5 minutes.
6. Allow the cake to cool for 15 minutes in the cake tin before turning out onto your serving
plate. Pour hot syrup over the cake and serve with natural yoghurt
Serves 8-10
TIP: If the flaked almonds are browning too quickly, carefully place a piece of foil over the top
of the cake until the last 5 minutes of cook time.
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