Ricotta Almond Lemon Cake
Prep time
15 min
Cook time
55 min
Serves
12
Nutritional information per serving
Weight
12
g
Calories
289
cal
Total Fat
17
g
Saturated Fat
3.6
g
Carbs
24.7
g
Sugars
24.7
g
Sodium
84.1
mg
Fibre
2
g
Protein
9.5
g
INGREDIENTS
INGREDIENTS FOR
12 SERVINGS
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METHOD
-
preheat oven to 160°c/140°c fan forced. grease and line base of a 20 cm round cake pan with baking paper.
-
place ricotta, eggs, zest, almond meal and sugar in a large bowl. using an electric mixer, beat until smooth. pour into prepared pan. sprinkle evenly with almonds. bake for 55 minutes, or until cooked through.
-
meanwhile, combine lemon juice and extra sugar in a small saucepan over medium heat. stir until sugar dissolves. simmer for 5 minutes.
-
turn cake out onto cake cooler almond side up. pour hot syrup over cake. serve warm or cold, with natural yogurt and extra almonds, if desired.
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