A Very Good Lemon Cake - Cuisine Magazine - From New Zealand to the World
I was very pleased with myself when I first made this cake. So pleased, in fact, that I ate nearly half of it in one sitting. Always a good sign. The ricotta in
Ingredients
- 220g caster sugar
- finely grated zest of 3 lemons, plus 1 thinly sliced lemon
- 100g unsalted butter, softened
- 1 teaspoon vanilla bean paste
- 250g fresh ricotta
- 4 eggs, separated
- 250g almond meal (ground almonds)
- pinch of salt
- 3 tablespoons flaked almonds
- thick cream, to serve
- LEMON GLAZE
- 55g caster sugar
- 20ml lemon juice
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