Lemon and Ricotta cake - Georgina O'Sullivan Cooks
A tangy Lemon and Ricotta cake, perfect with raspberries, served with a smooth lemon glaze. Easy summer baking by Georgina O'Sullivan.
Ingredients
- 200g butter, room temperature
- 225g golden caster sugar
- 4 eggs, separated
- 220g ground almonds
- 250g tub of ricotta
- Zest and juice of 2 lemons
- 50g self-raising flour or gluten free flour
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