Lemon, ricotta and almond cake recipe





By Stevie Parle in The Telegraph. Photo by Andrew Crowley


Try to use the finest unwaxed lemons you can get you hands on — Amalfi lemons would be wonderful.


Serves 10


350g/12½oz unsalted butter, softened, plus extra for greasing

400g/14oz caster sugar

600g/1lb 5oz whole blanched almonds, ground to a fine flour

1 tsp baking powder

6 eggs

Zest and juice of 2 lemons

250g/9oz fresh ricotta


Preheat the oven to 160C/325F/gas 3. Line and grease a 28cm (11in) cake tin.


In an electric mixer or with a wooden spoon and elbow grease, beat the butter and sugar together until it becomes lighter in texture and the mix is pale. Fold in the almond flour and baking powder and beat in the eggs, one at a time, until they are incorporated into the mixture. Stir in the lemon zest, ricotta and the juice at the end.


Pour the mixture into your tin and place on a baking tray — you may find the cake releases some of its fat during cooking, but don’t worry. Bake in the oven for 75–90 minutes, or until the cake is set and no longer wobbly in the middle (and an inserted skewer comes out clean) and the cake is nice and golden. Leave to cool completely, then serve with a good dollop of crème fraîche.

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