Little lemon curd and ricotta cakes with nutty topping

Ingredients

• 80 gram butter, softened
• 3/4 cup raw sugar
• 2 eggs
• zest of 1 lemon
• 2 tablespoon milk
• 2/3 cup plain flour
• 1 teaspoon baking powder
• 3/4 cup almond flour
• 250 gram ricotta
• 1/2 cup lemon curd
• 1 egg yolk
• Topping
• 1 tablespoon butter
• 1 tablespoon sugar
• 1/4 cup hazelnuts, toasted and chopped
• whipped cream and extra lemon curd (optional), to serve