Lemon and Ricotta Almond Cake
- 200g carrots, peeled and grated
- 1 cinnamon quill
- 4 tbsp ricotta
- Zest and juice of 1 lemon
- 4 large eggs, separated
- ¼ tsp vanilla extract
- ½ salt
- 150g castor sugar
- 150g ground almonds
- 120g almond slivers
- Icing sugar for dusting
Preheat oven to 160˚C.
Line a pie dish with greaseproof paper.
Boil the carrots in a little bit of water with the cinnamon quill until tender. Drain and allow to cool. In a food processor, purée the cooled carrots with the ricotta and lemon juice and set aside.
Place the egg yolks in a large bowl with the lemon zest, vanilla extract and salt. Whisk while gradually adding the castor sugar until thick and pale. Fold in the carrot and ricotta purée along with the ground almonds.
Place the egg whites in a large glass bowl and whisk until stiff. Fold gently into the yolk mixture until just combined. Pour into the prepared pie dish and bake until risen and slightly firm. To test if the cake is cooked, insert a metal skewer to see if it comes out clean. Remove from the oven and allow to cool for 10 minutes before transferring to a wire rack to cool completely.
Roast the almond slivers in the oven until golden. Top the cake with the almonds, dust with icing sugar and serve.