lemon + ricotta cake

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250g blanched almonds
65g plain flour
finely grated zest of 5 lemons, juice of 3 lemons
225g unsalted butter
250g caster sugar
6 eggs, separated
300g ricotta cheese

Serves 8-10

1. Preheat the oven to 150°C. Butter a 25cm (10in) round cake tin, and line with greaseproof paper.
2. Coarsely chop the almonds in a food processor. Combine with the flour and lemon zest.
3. Beat the butter and sugar together in a mixer until pale and light. Add the egg yolks one by one, then add the almond mixture.
4. Put the ricotta in a bowl and lightly beat. Add the lemon juice. In another bowl, beat the egg whites until stiff. Fold the egg whites into the almond mixture and stir in the ricotta.
5. Spoon the mixture into the prepared tin and back for 40-50 mins.

• Serve with vanilla ice-cream and desert wine.