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


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  1. preheat oven to 160°c/140°c fan forced. grease and line base of a 20 cm round cake pan with baking paper.
  2. 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.
  3. meanwhile, combine lemon juice and extra sugar in a small saucepan over medium heat. stir until sugar dissolves. simmer for 5 minutes.
  4. 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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