Lemon, Ricotta and Almond Cake
oh my - this cake. Dare I say more. Flour-less, light and beyond perfection, this is the perfect dessert to marry up with a summer's day (even if we're not quite there yet!). I went a bit overboard and tried to cram all the batter into one fluted cake tin. I wouldn't recommend this... I just wanted the beautiful fluting! Much to my dismay however, we had to cut it from the tin. It tasted just as good though.
I have a thing for almonds. We go back a long way. Well, since flaked almonds became a regular in the weekly shop to top my yoghurt and blueberries in the morning for breakfast. I'd toast them, grind them, sprinkle the roasted remains from my Moulinex on top of honey drizzled yoghurt and since then we've got on like a house on fire. They're my staple snack to take to work and keep in my emergency snack tin, which seems to invoke plenty more "emergencies" than need be just so I can sneak a handful before anyone notices. Someone once told me I may have been a squirrel in a previous life. It's entirely possible. So, almonds, here we are again, making this cake entirely gluten free.
Make this and if you blink, it might all be gone!