This cake, originally created by my friend the talent Nina Parker, looked so good I had to try it, after a couple of goes I made one I adore with a few additions and a couple of simplifications, here is my take on it.
Perfect summery citrus flavours with a light ricotta touch and a cage reminder of cheesecake.
- 250g unsalted butter, softened
- 100ml honey
- 50g coconut sugar
- 6 eggs, separated
- 250g almond flour
- 70g gluten-free / plain flour
- (3 sprigs fresh thyme optional)
- Pinch sea salt
- Zest of 8 lemons and the juice of 4
- 1 tsp vanilla bean paste (use extract if you don't have)
- 350g ricotta cheese
- Handful raspberries
- unrefined icing sugar for dusting
- Creme fraîche and fresh raspberries for serving
Preheat the oven to 170 degrees and line a 10 inch cake tin with baking parchment.
In a mixer beat butter, sugar and honey together until light and fluffy. Slowly beat in the egg yolks one at a time. In a separate bowl mix together the two flours and salt. Then slowly mix this in with the butter mix. Add the batter to a large bowl and clean mixer, or use a separate bowl to whisk whites.
Now whisk up egg whites until they form stiff peaks.
In a bowl break up ricotta and mix in the vanilla, thyme leaves, lemon juice and zest. Fold in the whites a third at a time to the egg yolk batter until all is combined. Then fold in the ricotta bowl, with the raspberries and gently pour into prepared cake tin. Place into the oven for 30-40 minutes or until golden and cracked on top.
Remove and place cake on a cooling rack and leave to set. Once at room temperature dust with icing sugar.
Serve in slices with a dollop of créme fraîche and some raspberries.
Lasts for up to 4 days covered.