Sicilian almond, lemon, ricotta cake
The lovely fresh flavours of lemon and ricotta are combined with chopped almonds in this light and moist cake which originates from Sicily and is very different from, and as enjoyable, as any cake you have tried before. We always use free range eggs from our own chickens.
The cake has a moist slightly dense texture with the crunch of chopped almonds. Try it with some fresh raspberries and whipped cream. Delicious.
This cake is suitable for afternoon tea or as a dessert with cream or ice cream.
Blanched almonds; plain flour; free range eggs; sugar; fresh lemons; sugar & ricotta cheese
(allergens identified in bold)