Ricotta Almond Lemon Cake

  • 2 cups whole milk ricotta
  • 3 eggs, beaten
  • grated zest of 3 lemons
  • 2 cups almond meal
  • 3/4 cup sugar
  • 1/2 cup flaked almonds
  • plain yogurt (preferably Greek-style), to serve
  • raspberries, to serve
1. Preheat oven to 325F. Grease and line base of a springform pan with parchment paper.
2. Place ricotta, eggs, zest, extract, almond meal and sugar in a large bowl. With a large spoon, beat until smooth. Pour into prepared pan. Sprinkle evenly with almonds. Bake for 60–70 minutes, or until cooked through.
4. Allow cake to cool slightly before removing from pan. Serve warm or cool, with a dollop of yogurt and fresh raspberries, if preferred.