Serves: 5-6 Ingredients: 3/4 cup Lemon Olive Oil 3/4 cup sugar (I like to use coconut palm sugar to make it paleo) 2 tsp vanilla extract 4 TBSP lemon juice 4 eggs, at room temperature, separated 2 1/2 cups almond meal 10 1/2 oz. (300g) ricotta Sliced almonds, for the top confectioners’ sugar, for dusting (optional) Directions: Preheat oven to 325F. Line one 9×2-inch cake pan with parchment paper or spray pan to prevent sticking. Mix olive oil, sugar, and vanilla with an electric mixer until light and pale in color. Add the lemon juice, and mix well. Then add the egg yolks one at the time, beating well each time to ensure the mixture is smooth and creamy. Fold in the almond meal and ricotta with spoon. In another bowl whisk the egg whites until stiff, and then gently fold into ricotta mixture. Pour the batter into the prepared cake pan, level of the surface, sprinkle with sliced almonds, and then place in the oven to bake for 40 minutes. Leave to cool in a pan for 10 minutes before turning the cake onto a wire rack. Dust with confectioners’ sugar, then cut the warm cake into wedges and serve. I personally think the cake has a lot more flavor the next day so I like to make this cake the day before I serve it.
Published in Desserts