Lemon Ricotta Cake with Toasted Pistachio Frosting

Lemon Ricotta Cake with Toasted Pistachio Frosting - a delicious gluten free cake made even more special with a decadent toasted pistachio frosting

120g butter, softened
200g caster sugar
1 teaspoon vanilla extract
1/4 cup lemon zest
4 eggs, separated
240g almond meal
300g ricotta
130g icing sugar (I used Natura Demerara Icing Sugar)
50g butter at room temperature
70g cream cheese
70g pistachio nuts, shelled
½ tsp vanilla extract
zest of half a lemon
good pinch of salt
Heat oven to 180 degrees C and line the base and sides of a 20cm round cake tin with baking paper.
Place 100g of the castor sugar and the lemon zest in a food processor and blitz until finely ground.
Then beat the butter, vanilla and sugar/zest mix together for about 10 minutes until pale and creamy.
Add the egg yolks one at a time, beating the mixture well after each egg yolk is added.
Add the almond meal and beat to combine and then fold the ricotta through the almond mixture.
Beat the egg whites in a clean bowl until soft peaks form.
Gradually add the remaining sugar to the egg whites and whisk until stiff peaks have formed. Mix a third of the egg whites into the cake mixture, then gently fold in the rest of the egg white mixture.
Pour the mixture into the prepared cake tin and smooth the top
Bake for 40-45 minutes until cooked and firm to the touch
Allow to cool completely in the cake tin before removing

next full instruction : heinstirred.com

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