This is a light lemony flourless cake that will be perfect on a beautiful summer/spring afternoon (although it’s winter in Australia now). The cake reminds me a little bit like friands; moist and almondy. I like this cake the next day, after it’s completely chilled, and the flavour and texture seems to get better with time. This cake is on the sweet side, so I would recommend reducing the sugar (probably down to 200 grams) if you don’t like your cake overly sweet. Update: I’ve received several requests to provide a volume measurement for this recipe. I’ve been reluctant to do so because I’m one of those bakers who like to methodically measure out each ingredient by weight. I feel that it’s the only reliable way to get a consistent result. But hey, that’s just me. Anyway, I have updated the recipe with volume measurement as requested. I understand that Australian measuring cups and spoons may vary slightly from American. So, just a note that I have provided American cups conversion here. Please let me know if there is any mistake in the conversion. Lemon, Ricotta and Almond Flourless Cake (Adapted from Donna Hay Magazine Winter June-July 2013) 120 grams (1 stick) unsalted butter, softened 275 grams (1 1/3 cups) caster sugar 1 vanilla bean, split and seeds scraped 1/4 cup lemon zest 4 eggs, separated and at room temperature 240 grams (2 1/2 cups) almond meal 300 grams (10 1/2 oz) ricotta Flaked almonds, to decorated Icing sugar, for dusting Heat oven to 160 degree celcius fan-force (325 degree fahrenheit fan-forced). Line the base and sides of a 20cm round cake tin with baking paper and set aside. Place the butter, 165 grams caster sugar, vanilla seeds and lemon zest in an electric mixer and beat for 8-10 minutes or until pale and creamy. Scrap down the sides of the bowl, then gradually add the egg yolks, one at a time, continuing to beat until fully combined. Add the almond meal and beat to combine. Fold ricotta through the almond meal mixture. Beat the egg whites in a clean bowl with a hand-held electric mixer until soft peaks form. Gradually add the remaining sugar to the egg whites mixture and whisk until stiff peaks form. Gently fold a third of the egg whites into the cake mixture. Repeat with the rest of the egg whites. Pour the mixture into the prepared cake tin, smooth the tops with a palette knife, decorate the cake with almond flakes, and bake for 40-45 minutes or until cooked and firm to touch. Allow to cool completely in the cake tin. Dust with icing sugar to serve.
15+ Ways to Use Ginger Syrup and How to Make it
With a bit of imagination, you can make and use ginger syrup in many recipes. Start with ginger ale and then get creative and add other spices too.
Jeanne Damas: Elements of Style – faraway places
Jeanne Damas is a hugely influential figure on the French style scene. Here, our picks from her lookbook. Think: high-waisted denim, red lipstick, and more.
60+ Travel Journal Prompts To Help You Document Your Journey!
I've mentioned before that I've been keeping travel journals on every big backpacking trip since the age of 14 and travel journal prompts really help in
Euroco Queen Size Wood Platform Bed with Lift up Storage and Two Drawers, Wood Color, Beige
It's very simple to make your home unique, this wood platform bed with large storage is worthy of your possession. Full or queen size is a good choice whether it is used in the master bedroom or guest room. The room under the bed is large enough for you to store clothes, books and other necessities. With easily lift up design, you can make your room tidy and organized. Wood color will make your room warm and peace, suitable for any room decorations.
5 Ways To Kick Retirement Overspending
A budget is the best way to avoid running out of money in retirement
12 Important Things Nobody Tells Us About Getting Older
There are a lot of things about getting older that hit you right between the eyes. Like a hammer. Fifty is the turning point. People can say what they want about forty, but it's pretty much an awesome decade. In retrospect, anyway. Why don't older people, those who have been through it all, tell us this? Why aren't we prepared for all the things that begin to happen to our bodies once we hit the big 5-0? Who is to blame for keeping this information a secret? Who are they, who are keeping us in the dark? What they don't
Packing For a Summer In Europe (In Just a Carry-On!)
The perfect packing list for a summer in Europe (and how to fit it all in carry-on!) + what to leave behind, and all my carry-on packing hacks!
How to use Selenium to Boost Your Thyroid Naturally
Supplementing with selenium may provide a way to enhance your thyroid function in a natural way. Whether you've heard of selenium before (or this is your first time), you'll find all the information you need
