*  Exported from  MasterCook  *

                      Almond, Lemon and Ricotta Cake

Recipe By     : You Magazine, Mail on Sunday, 25 May 1997
Serving Size  : 1    Preparation Time :0:00
Categories    : Cakes                            Desserts

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
 250      g             Blanched almonds
  70      g             Plain flour
   7                    Lemons -- finely grated zest
   3                    Lemons -- juice of
 225      g             Unsalted butter -- softened
 250      g             Caster sugar
   6                    Eggs -- separated
 300      g             Fresh ricotta cheese

Makes one 25.5 cm / 10" cake.

Preheat oven to 150 C/300 F/Gas 2. Butter a 25.5 cm / 10" round cake
tin and line with greaseproof paper.

Coarsely chop the almonds in a food processor. Combine with the flour
and lemon zest.

Beat the butter and sugar together in a mixer until pale and light.
Add the egg yolks one by one, then add the almond mixture.

Put the ricotta in a bowl and lightly beat with a fork. Add the lemon
juice. In another bowl, beat the egg whites until they form soft
peaks. Fold the egg whites into the almond mixture and finally stir
in the ricotta. 

Spoon the mixture into the prepared tin and bake in the preheated
oven for 35-40 minutes until set. Test by inserting a skewer, which
should come out clean. Remove from tin while warm, and cool on a
rack. 

                   - - - - - - - - - - - - - - - - - - 

Notes: Go on - just a slice. To serve any time, but especially as a
new-style pudding.

Ricotta is a fresh, soft, mild cheese, traditionally made from the
whey left behind when the curds had been used for other cheeses. It's
not so rich as mascarpone, and often used in cooking, as a filling
for pasta or for sweet or savoury tarts.