Lemon, Ricotta and Almond Flourless Cake

Lemon, Ricotta and Almond Flourless Cake

4 eggs separated and at room temperature
1 vanilla bean split and seeds scraped
275 grams (1 1/3 cupcaster sugar
1/4 cup lemon zest
120 grams (1 sticunsalted butter softened

  • First step is Heat oven to 160 degree celcius fan-force (325 degree fahrenheit fan-forced). Line the base and sides of a 20cm round cake tin with baking paper and set aside.
  • And then, Place the butter, 165 grams caster sugar, vanilla seeds and lemon zest in an electric mixer and beat for 8-10 minutes or until pale and creamy. Scrap down the sides of the bowl, then gradually add the egg yolks, one at a time, continuing to beat until fully combined. Add the almond meal and beat to combine. Fold ricotta through the almond meal mixture.
  • And then, visit for full instruction : https://cookingrich.com/lemon-ricotta-and-almond-flourless-cake/

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