Sunday Baking Project: Lemon Ricotta and cake and Wonder Woman Winner!

After the huge success of the pear flan I thought I'd treat you (well ok, me...) to another 'quickie in the kitchen'.  Lemons are coming into season and in the coming months you'll find them getting more and more inexpensive - if you search this blog you'll have no problem finding more lemon recipes, I think there's at least a dozen... well make that plus one.

If you're enjoying your mother's day today and feel like baking something with the kids or even some 'alone time' relaxing (I bake to relax is that weird?) I would truly recommend giving this one a go.

I've covered mine with a lemon toffee glaze - this adds a bit of zing, and is a lovely contrast to the fluffy sweet cake.  It's just a bit 'extra' but certainly not by any means essential!


Ingredients
Cake
3 eggs
3/4 cup white sugar
100 gr almond meal
zest of 2 lemons
125gr ricotta cheese
1/2 cup plain flour
75 grams butter, melted

Lemon Toffee Glaze
Juice of 2 lemons
3/4 cup white sugar


Method:
Preheat oven to 180 degrees c

Place eggs and sugar into a bowl/mixer - beat with electric mixer/stand mixer for about 2 minutes until light and fluffy.

Add almond meal and lemon zest and continue to mix for a further minute, then add the ricotta and  flour a mix for a further two minutes until all well combined and there are no lumps of ricotta.

Lastly add melted butter 1/3 at a time, until all well combined.

Pour into greased springform pan and place in the oven for 35 minutes.

Cool and serve or serve warm with cream.

Glaze (optional)

Place sugar and lemon juice in a saucepan and stir over medium heat until sugar dissolves.  Heat until the mixture reaches a moderate boil and turns a honey colour, remove from heat and pour over cake.  It helps to have the cake on a cooling rack over baking paper to save sticky mess!

Annnd, I haven't forgotten, the winner of the Mother's day competition is: Nicky from www.snobnicky.blogspot.com  Congratulations!

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