Ricotta & Almond Cake w/ Lemon Syrup

This traditional Italian flourless cake has the most wonderful, moist texture courtesy of the almond meal (used in place of flour) and the lemon syrup drizzle that is poured on top after removing it from the oven. It makes a beautiful light afternoon tea, or the perfect end to an indulgent Italian feast.

Ingredients

4 eggs, separated

3⁄4 cup brown sugar

1⁄4 tsp salt

1 tsp vanilla essence

1 cup full fat ricotta

2 1⁄2 cups almond meal

Finely grated rind of 3 large lemons (about 1 Tbsp of rind)

1⁄4 cup flaked almonds

1⁄4 cup pine nuts

1 Tbsp icing sugar (to serve)

Whipped or double cream (to serve)

For the lemon syrup

Juice of 3 large lemons (about 1⁄2 cup of juice)

1⁄2 cup brown sugar A pinch of salt

Method

Preheat oven to 180 ̊C conventional (160 ̊C fan forced). Grease and line a 20cm springform cake tin.

Using an electric mixer, whisk together the egg yolks with the brown sugar until pale and creamy. Add the salt, vanilla essence and ricotta and whisk on high until creamy and smooth. Gently fold in the almond meal and lemon rind, trying to keep as much air in the mixture as possible.

Whisk the egg whites (make sure your bowl and beaters are very clean and dry) until soft peaks form. Gently fold the egg whites into the almond meal mixture, being careful not to overmix. Spoon into the cake tin and bake for 50-55 minutes, or until a knife inserted into the centre of the cake comes out clean.

While the cake is cooking, make the lemon syrup. Put the lemon juice, sugar and salt in a small saucepan. Bring to the boil, then reduce heat and simmer for 5 minutes. Remove from the heat and set aside.

Sprinkle the flaked almonds and pine nuts on top of the cake and place under the grill for 1 minute to lightly brown the nuts - watch it like a hawk the whole time; it can burn in seconds!

Once the nuts are browned, remove from the grill and poke a long skewer through the top of the cake in several places (this makes holes for the syrup to go into). Drizzle the syrup over the entire cake, then leave it to sit for 10 minutes before serving.

Dust the top of the cake with a little icing sugar and serve with a dollop of cream and a pot of Earl Grey tea.

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