Wednesday, April 7, 2010

Activated almonds, ricotta, and lemon cake

500g ricotta
6 organic eggs separtated
1 cup of rapadura
3 tablespoons of buckwheat flour
250g of activated almonds
juice and rind of 4 lemons
250g organic butter @ room temperature

  1. Beat eggs whites until firm
  2. In another bowl beat butter and rapadura until pale and creamy looking
  3. Add egg yolks one by one into butter mix
  4. In another bowl mix together ricotta and lemon rind&juice together
  5. Mix butter mixture, and ricotta mixture together and add buckwheat flour and almonds
  6. Fold in whites
  7. Pour into well greased 20cm spring form pan
  8. Cook for 40-50 mins at 180 degrees
This recipe is from Manuela Darlings book Spring in Sicily. I highly recommend this book. The pictures and stories are just as beautiful as the recipes. It is a book that I cook from regularly.

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