I just love the texture of flourless cakes, so moist and dense. This cake is great, and although it has quite a few flavours going on they all meld together beautifully. Also because it’s so moist it will keep well in the fridge for several days. You could no doubt substitute the pine nuts and almonds for the nuts, but I’ve always made it this way – when you’re on a winner, stick to it.
250 g almonds, skin on or blanched – skin on will give the cake a darker finish
50 g pine nuts
200 g sugar
200 g butter
1 lemon, juice and rind
150 grams ricotta
½ teaspoon baking powder
- Preheat the oven to 180 degrees C. Grease and line a round cake tin. Place the almonds and pine nuts on a tray and toast in the oven fro about 10 minutes. When lightly browned remove, allow to cool, then grind in a food processor til you have a fine meal. Remove and set aside.
- Zest the lemon and chop very finely. Place in a bowl along with the sugar and butter and beat until light and fluffy.
- Add the eggs, one at a time, to the butter mix. Don’t worry if it goes a bit curdly, it will come together. Add the lemon juice, ricotta and baking powder and mix lightly until well combined.
- Pour the mix into the pan and bake for 40 – 45 minutes or until firm. Allow to cool in the tin then turn onto a wire rack. To serve, dust with icing sugar and serve with cream.