Sometimes tidying up the fridge brings friendly surprises. Today I found some ricotta cheese in my fridge. It had already passed its use by date and nobody in this house was keen on cannelloni for dinner tonight, so making a cheese cake became the task at hand.
How to bake an almond and lemon cheese cake:
Ingredients:
- 500g ricotta
- 250 g castor sugar
- 4 eggs
Cream until very smooth, about 5 minutes with a mixer or a food processer, then add
- 200g butter - salted (melted in microwave)
- 3 lemons - rind and juice
Mix thoroughly for another minute or so, and then transfer the mixture into a bigger bowl before you add and fold under carefully:
- 400g self raising flour - put through sift first
- 110g almond meal (one small paket)
The lot goes into a spring form lined with baking paper.
Bake for about 45min at 160degrees celsius.
The cake turned out to be a beautiful big and tasty cake. We ate it after a short cooling down period with some vanilla ice cream. Here is the proof:
