Almond And Lemon Ricotta Cake

This decadent cheese cake is given a gourmet be next to in the same way as the flavours of almond and lemon.

The ingredient of Almond And Lemon Ricotta Cake

• melted butter to grease
• plain flour to dust
• 250g blithe ricotta
• 2 eggs at room temperature
• 160g 2 3 cup caster sugar
• 90g butter melted
• 3 lemons rind finely grated juiced
• 225g 1 1 2 cups self raising flour sifted
• 60g almond meal

The Instruction of almond and lemon ricotta cake

• preheat oven to 180u00b0c brush a 22cm base measurement springform cake pan like the melted butter to grease dust the pan afterward the plain flour to lightly coat
• place the ricotta eggs and sugar in the bowl of a food processor process until without difficulty amassed and the ricotta is smooth build up the butter lemon rind and lemon juice and process to combine
• transfer the fusion to a large bowl accumulate the self raising flour and almond meal and use a spatula to fold in until combined spoon the cake merger into the prepared pan and bake in preheated oven for 35 40 minutes or until a skewer inserted in the centre comes out clean set aside for 5 minutes subsequently next cut off surgically remove the side of the pan and face onto a wire rack to cool completely

Nutritions of Almond And Lemon Ricotta Cake

calories: 368 299 calories
calories: 17 grams fat
calories: 8 grams saturated fat
calories: 43 grams carbohydrates
calories: 22 grams sugar
calories: n a
calories: 9 grams protein
calories: 93 milligrams cholesterol
calories: 322 26 milligrams sodium
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calories: nutritioninformation