Little lemon curd and ricotta cakes with nutty topping

Name: Little lemon curd and ricotta cakes with nutty topping
Total time: 30 min
Ingredients: 80 grams butter, softened; 3/4 cup raw sugar; 2 eggs; zest of 1 lemon; 2 tablespoons milk; 2/3 cup plain flour; 1 teaspoon baking powder; 3/4 cup almond flour; 250 grams 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

www.nzwomansweeklyfood.co.nz

These little lemon curd and ricotta cakes are very more-ish! This Nici Wickes recipe is perfect for sharing; serve with softly whipped cream and lemon curd for a true afternoon tea treat

View full recipe on www.nzwomansweeklyfood.co.nz

Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at www.nzwomansweeklyfood.co.nz.

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