Sunday, May 1, 2011

Lemon almond ricotta cake

Pretty much this. More almondy, lemony, and creamy than my previous similar thing.

8 oz slivered almonds, ground in the food processor (1.5 - 2 c after grinding)
1 t baking powder
1/4 c flour
1/2 t salt
1/2 t cardamom
1.25 c whole-fat ricotta
1/4 c plain greek yogurt
1 t vanilla
1/4 c lemon juice
2 t lemon zest
3 eggs, separated
1 c sugar

Preheat oven to 350F and butter a 9" springform pan. Stir together the dry ingredients (almonds through cardamom) in a small bowl. In a large bowl, beat together everything else except the egg whites, which should be sitting alone in a medium bowl. Stir the dry ingredients into the wet ingredients. Whip the egg whites until they hold firm-ish peaks, and fold them into the batter. Pour into the pan and bake for 50 minutes until golden around the edges and no longer jiggly in the middle; the fully-cooked result will be soft so it may not pass the toothpick test (I didn't actually check). Serve warm with a dollop of whipped cream and a mug of tea after a meal of avgolemono soup.

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