Almond And Lemon Ricotta Cake

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The ingredient of Almond And Lemon Ricotta Cake

• melted butter to grease
• plain flour to dust
• 250g clean ricotta
• 2 eggs at room temperature
• 160g 2 3 cup caster sugar
• 90g butter melted
• 3 lemons rind finely grated juiced
• 225g 1 half of cups self elevating flour sifted
• 60g almond meal

The Instruction of almond and lemon ricotta cake

• ufeffpreheat oven to 180u00b0c brush a 22cm base size springform cake pan with the melted butter to grease dust the pan with the obvious flour to gently coat
• place the ricotta eggs and sugar inside the bowl of a meals processor process till nicely combined and the ricotta is clean add the butter lemon rind and lemon juice and system to combine
• transfer the mixture to a massive bowl add the self elevating flour and almond meal and use a spatula to fold in until combined spoon the cake combination into the prepared pan and bake in preheated oven for 35 forty mins or till a skewer inserted in the centre comes out clean set aside for 5 minutes then remove the facet of the pan and turn onto a cord rack to cool completely

Nutritions of Almond And Lemon Ricotta Cake

fatContent: 368 299 calories
saturatedFatContent: 17 grams fat
carbohydrateContent: 8 grams saturated fat
sugarContent: 43 grams carbohydrates
fibreContent: 22 grams sugar
proteinContent: n a
cholesterolContent: 9 grams protein
sodiumContent: 93 milligrams cholesterol