Great cake for a dinner party

This cake is one I saw on a great cooking show,  Good Chef, Bad Chef , I recommend using both almond extract and amaretto (Yum).  I think another good combination would be rose water and vanilla. 

 

You must check the cake with a skewer and make sure it comes out clean, mine takes a little longer than the recipe says.  I also put the juice of a half a lime over the cake when it came out of the oven - make it taste even better.  I also used almond slivers instead of flakes as they are a bit crunchier, seem to match the pistachios better.

 

Its an easy, gluten free cake that tastes wonderful!

 

 

Ricotta Lime and Almond Cake

Rating: Easy

Ingredients:

250g ricotta cheese

4 eggs, separated

1 tsp almond extract and/or amaretto

175g caster sugar

2 cups almond meal

Finely grated rind of 1 lime

¼ cup flaked almonds

¼ cup pistachio, chopped

 

Icing sugar to dust the cake

thickened cream to serve

 

Method:

Preheat the oven to 150C.

Grease and line the base and sides of a 20cm loose bottom cake tin.

Beat together the ricotta, egg yolks, almond extract and sugar in an electric mixer until smooth. Stir in the almond meal and lime zest.

Whisk the egg whites in a clean, dry bowl until soft peaks.

Fold 1/3 of the egg whites into the ricotta mixture to loosen, then fold in the remaining.

Spread into the tin, sprinkle with the almonds and pistachios, and bake for 30-40 minutes until golden and a skewer comes out clean.

Cool slightly, then turn on to a wire rack.

Cool completely then dust with icing sugar to serve with a dollup of cream.