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Ingredientes
- 2 1/2 c. sliced blanched almonds
- 1/2 c. all-purpose flour
- 3 Tbsp. finely-grated lemon zest - (7 lemons)
- 1 c. unsalted butter - (2 sticks) softened
- 1 c. superfine sugar plus
- 2 Tbsp. superfine sugar
- 6 lrg organic Large eggs separated
- 1 1/4 c. fresh ricotta cheese - (10 ounce)
- 1/3 c. fresh lemon Juice
Direcciones
- Preheat oven to 300 degrees. Butter a 10-inch springform round cake pan, and line with waxed paper.
- Coarsely chop the almonds in a food processor. Combine with the flour and lemon zest. Beat the butter and sugar together in a mixer till pale and light. Add in the egg yolks one by one, then add in the almond mix.
- Put the ricotta in a bowl and lightly beat with a fork. Add in the lemon juice. In another bowl, beat the egg whites till they form soft peaks. Fold the egg whites into the almond mix and finally stir in the ricotta.
- Spoon the mix into the prepared pan and bake in the preheated oven for about 40 min till lightly browned. Test by inserting a skewer in the center, that should come out clean. Cold for 10 min. Carefully invert onto a plate, remove waxed paper. Turn right side up, and cold on a wire rack.
- This recipe yields 10 to 12 servings.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 124g | |
| Recipe makes 12 servings | |
| Calories 452 | |
| Calories from Fat 310 | 69% |
| Total Fat 35.83g | 45% |
| Saturated Fat 13.36g | 53% |
| Trans Fat 0.0g | |
| Cholesterol 155mg | 52% |
| Sodium 72mg | 3% |
| Potassium 291mg | 8% |
| Total Carbs 23.36g | 6% |
| Dietary Fiber 3.5g | 12% |
| Sugars 13.11g | 9% |
| Protein 13.38g | 21% |
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