Torta ornella

Torta ornella

Ricotta, almond and lemon cake

By
From
Spring in Sicily
Serves
6-8
Photographer
Simon Griffiths

Ingredients

Quantity Ingredient
250g unsalted butter, at room temperature
250g caster sugar
6 organic eggs, separated
250g almonds, roasted then ground
70g self-raising flour
pinch of salt
5 organic lemons, finely zested
4 lemons, juiced
400g fresh ricotta

Method

  1. Preheat the oven to 180ºC. Butter a 25 cm round cake tin.
  2. Beat the butter and sugar in an electric mixer until very light and fluffy. With the motor running, add the egg yolks, one at a time, until all are incorporated.
  3. Combine the ground almonds with the flour, salt and lemon zest. Fold into the batter.
  4. Whisk the lemon juice with the ricotta until light and airy. Fold into the cake batter.
  5. Beat the egg whites until they form soft peaks. Fold them carefully into the batter.
  6. Tip the batter into the prepared cake tin and bake for 50 minutes. Test for doneness by inserting a skewer into the cake. It should come out clean when cooked through.
  7. Remove the cake from the oven and turn it out onto a cake rack to cool. It will remain nice and moist for a few days.
Tags:
Spring in Sicily
Manuela
Darling
Gansser
Sicilian
Sicily
Italy
Italian
Mediterranean
European
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