Italian Citrus Torta
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Difficulty:
moderate
Difficulty
Preparation:
1 hr 30 min.
Preparation
Ingredients
for
1
- Ingredients
- ½ cup unsalted butter
- 1 cup caster sugar (scant)
- vanilla extract
- 2 unwaxed lemons (finely grated zest)
- 4 eggs (separated)
- 1 ¾ cups Almond flour
- 1 ¼ cups Ricotta cheese
- ¼ cup sliced almonds
Preparation steps
1.
Heat the oven to 170°C (150° fan) 325°F gas 3. Lightly grease a 20cm|8" cake tin and line the base and sides with non-stick baking paper.
2.
Beat together the butter, 165g|3/4 cup sugar, vanilla and lemon zest in a mixing bowl until pale and creamy.
3.
Gradually add the egg yolks, one at a time, beating well after each addition. Add the ground almonds and beat to combine.
4.
Fold in the ricotta until blended.
5.
Whisk the egg whites until soft peaks form. Gradually add the remaining sugar and whisk until stiff.
6.
Gently fold 1/3 of the egg whites into the cake mixture. Repeat with the remaining egg white.
7.
Pour into the tin and smooth the top. Sprinkle with flaked almonds
8.
Bake for 40-45 minutes until cooked through and firm to the touch. Cool completely in the tin.
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