Almond cake with ricotta cheese

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Ingredients

250 g ricotta cheese
4 eggs, separated
1 tsp almond extract
175 g icing sugar
250 g slivered almonds
Grated zest of 1 lime
1/4 tsp flaked almonds
Sugar for sprinkling

How to: 
Preheat the oven to 180 degrees.
Grease and line the base and sides of a 20 cm cake tin.
Beat the ricotta, egg yolks, almond extract and sugar in an electric mixer until smooth. Stir in the almond flakes and lime zest.
Beat the egg whites in a clean, dry bowl until soft peaks form. Fold 1/3 of the egg whites into the ricotta mixture, then fold in the rest.
Spread the mixture into the tin and bake for 35 minutes. Sprinkle with the almonds and bake for another 10 minutes until golden brown and a skewer comes out clean.
Leave to cool completely and dust with icing sugar to serve.




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