A lovely easy late summer cake with a tangy lemon icing. Perfect with a bowl of September raspberries.
200g butter, room temperature
225g golden caster sugar
4 eggs, separated
220g ground almonds
250g tub of ricotta
Zest and juice of 2 lemons
50g self-raising flour or gluten free flour
Set oven 180c Gas mark 4, line a 23cm round loose based tin with non-stick paper.
Cream the butter with two-thirds of the sugar in a mixer, until pale and fluffy.
Add in the egg yolks, ground almond, ricotta, zest, lemon juice and flour. Mix well together.
In a separate bowl whisk the egg whites till stiff. Whisk in the remaining sugar, then fold the egg whites into the mixture. Pour the mix into the prepared tin and bake for 40-45 minutes or until a skewer inserted into the centre of the cake comes out clean. Leave to cool in the tin.
150g icing sugar, sieved
1 tablespoon lemon juice
When the cake is cold, remove from tin and slide onto a cake plate, mix the icing sugar and lemon juice together, you may need a little less juice, add it carefully, until you have a smooth, spreadable icing.
Pour the icing over the cake, spread to the edges and leave till set. Lovely served just as it is or if you want more of a dessert serve with a bowl of crushed raspberries, whipped cream and icing sugar.