I turned out my kitchen cupboards the other day to find that I had 3 large packets of ground almonds with their expiry date looming. What better way of using them up than this gluten-free Lemon, Almond & Ricotta Cake.
It's a really simple recipe, basically swopping flour for the almonds and perfect for any of you who are wheat intolerant.
This recipe is taken from my Dorlicious Page
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This recipe will serve at least 10 good portions
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You'll need an 11" /28cm loose bottomed baking tin, greased and lined with baking parchment
If you prefer to measure rather than weigh your ingredients here's a handy Conversion Chart
If you prefer to measure rather than weigh your ingredients here's a handy Conversion Chart
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Set the oven to 160c/325f/gas mark 3
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The ingredients
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350g/12½oz softened butter (I used salted)
400g/14oz caster sugar
600g/1lb 5oz ground almonds
1 tsp baking powder
6 large eggs
2 large unwaxed lemons zested & juiced (if you can find any Amalfi lemons all the better)
a 250g/9oz tub of Ricotta cheese
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Method
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In a large bowl beat together the sugar & butter until light & fluffy
Beat in the eggs one at a time
Add the almonds and the baking powder & lightly mix through
Add the zest & juice of the lemons along with the Ricotta and mix gently but thoroughly
Place the mixture into the lined tin and level it.
Place on a baking sheet then pop into the centre of the oven
Bake for around 50 minutes, then turn the oven down to 150c/300f gas mark 2
I baked mine for approx 1 hour 15 minutes but ovens vary. Check after an hour.
If it's browning too quickly, loosely cover with a sheet of baking parchmentm or foil
Just make sure that there's no wobble in the centre of the cake and if a skewer is inserted it comes out clean
It should be golden brown with a slight spring when touched
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Leave to cool in the tin on a wire rack. Don't be tempted to remove it until it's relatively cool . It's a moist cake and is liable to break easily. It would be better placed in the fridge for a little while to help it firm up.
I'm greedy, cut mine too early and managed to break the cake in half arghhh!!!! I won't be doing that again.
