Almond, lemon & ricotta cake

500g	Blanched almonds
130g	Plain flour
14	Lemons (zest of all, juice of 6)
450g	Butter
500g	Sugar
12	Eggs (separated)
600g	Ricotta

Method

1.      Coarsely blend the almonds in a robo coupe.

2.      Mix the flour & the lemon zest.

3.      Beat the eggs & sugar until pale, light & fluffy.

4.      Add the egg yolks one at a time at high speed.

5.      Mix the almonds into the sugar, butter & egg yolk mix.

6.      Mix together the ricotta & lemon juice.

7.      In a separate bowl whisk the egg whites to a soft peak.

8.      Fold the egg whites into the almond mix, and then fold in the ricotta mix.

9.      Cook in a lined cake tin for about 35-45 mins at 150°C.