We are all about balance here at the Prosecco & Yoga diaries, so heres a cake with lots of a goodness and a little natural naughtiness to it!
This cake is inspired by Gabrieles Sicilian roots. With his parents wedding anniversary looming and a day off to prepare something in the kitchen I took to the internet for some Italian cake inspiration and sifted through some recipes before coming across a Ricotta and Lemon combination that sounded too good to be true.
What I love about the Italian culture is that artificial ingredients just aren’t considered when it comes to food, Yes okay this recipe contains dairy which I don’t have much of in my diet, but its something that can be balanced and in moderation. Italians love honest, good and whole foods. nothing will ever be low fat or modified, cooking to them is all about authenticity and tasting the food in its true form.
So let me introduce to you my Lemon and Ricotta cake, made be organic butter, whole eggs, unrefined natural cane sugars, and zero Gluten! Lets begin !
Lemon and Ricotta Cake
250g Unrefined cane sugar (coconut sugar, molasses or golden caster, its your call)
140g Organic unsalted butter
vanilla pod (seeds)
4 eggs (separated)
Zest of 4 lemons
240g Almond meal
250g Ricotta cheese
flaked almonds to decorate
pre heat oven to gas mark 3 and line a 20cm round tin. (ideally spring form)
Place 150g of sugar, vanilla and butter into bowl and whisk using an electric mixer till light and fluffy.
Slowly add each egg yolk and combine throughly.
in stages add all almond meal, alongside zest of lemons (if not lemony enough, squeeze in the juice of just one)
in a separate clean bowl, whisk egg whites till soft peaks have formed, and then gradually add the last 100 grams of sugar to the mix till the whites are in stiff peeks and have a glossy texture.
Fold into the almond meal mix, before spooning into a lined tin, scatter flaked almonds over the top and bake for 50 minutes.
Allow cake to cool completely in the tin before removing (I learnt this the hard way when it broke in half !)