Ingredients

• 3 lemons, juice
• 225 grams unsalted butter (softened)
• 250 grams caster sugar
• 6 eggs
• 300 grams fresh ricotta cheese

Directions

• Directions
• Preheat oven to 150C/300F/gas 2. Butter a 25.5cm/10 inch round cake tin and line with greaseproof paper.
• Coarsely chop the almonds in a food processor. Combine with the flour and lemon zest.
• Beat the butter and sugar together in a mixer until pale and light. Add the egg yolks one by one, then add the almond extract.
• Put the ricotta in a bowl and lightly beat with a fork. Add the lemon juice. In another bowl, beat the egg whites until they form soft peaks. Fold the egg whites into the almond mixture and finally stir in the ricotta.
• Spoon the mixture into the prepared tin and bake in the preheated oven for 35-40 minutes until set. Test by inserting a skewer, which should come out clean. Remove from tin while warm and cool on a rack.