Zesty Whole Lemon & Almond Cake with Whipped Lemon Ricotta

Dish Magazine – Issue 105

Recipe Conversion

If you love a lemony lemon cake full of flavour and beautifully moist then this cake is just the perfect afternoon tea or dessert cake. The fact that its GF and DF* is an added bonus.

Total prep & cook time – 2 hrs 25 mins | Serves 8

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Ingredients

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To Prepare

1. Place water into mixing bowl and insert simmering basket. 
2. Place whole lemons into simmering basket, ensuring they fit comfortably without obstructing hole in mixing bowl lid. Cook 45 min/120°C/speed 2. 
3. Remove simmering basket with aid of spatula and set lemons aside to cool. Empty mixing bowl. 
4. Preheat oven to 180°C. Grease and line a springform cake tin (20 cm) and set aside. 
5. Once cooled, remove top and bottom of lemons, cut into segments and discard pips. Clean and dry mixing bowl. 
6. Place almonds into mixing bowl and mill 10 sec/speed 9. 
7. Add sugar, eggs, vanilla essence, baking powder and reserved lemon segments and chop 20 sec/speed 7. 
8. Pour mixture into prepared tin and bake for 35 minutes (180°C).
9. Cover with foil and bake for a further 25 minutes or until the top is firm and a wooden skewer inserted into the centre of the cake comes out clean.
10. Allow cake to cool in tin before transferring to a wire rack.
11. Clean and dry mixing bowl.

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To Serve

Whipped Lemon Ricotta

Place firm ricotta, cream, icing sugar and Finely grated zest of one lemon into bowl and gently whisk.  Taste and add more icing sugar if needed.  Transfer to serving bowl and swirl in the lemon curd. Serve cake with ricotta.

Lemon and almond cake is ideal for morning or afternoon tea, served with whipped lemon ricotta. Make individual cakes by baking mixture in a lined 12-hole muffin tray and reduce baking time accordingly.

*DF without the whipped lemon ricotta.