Ingredients
8 tablespoons soft unsalted butter
1 ¼ cups caster sugar
1 tsp vanilla extract
Rind from 2 yuzus
Juice from 1 yuzu
4 eggs separated
2 cups blanched almond meal
1 ½ cups ricotta cheese
¾ cup sliced almonds
Icing sugar for presentation
Method
- Preheat oven 160oC (fan forced)
- Grease a 22cm springform cake tin.
- Beat sugar, butter and zest in a mixer until light, fluffy and fragrant.
- Add juice and beat until combined.
- Add four egg yolks and mix until completely combined.
- In a separate clean bowl, beat egg whites until stiff peaks form.
- Fold half of the egg whites into butter and sugar mixture.
- Add almond meal and fold until combined.
- Add remaining egg whites and ricotta and fold until combined.
- Pour into the prepared pan and sprinkle with half of the flaked almonds.
- Bake for 50 minutes or until a toothpick is inserted into the centre and comes out clean.
- Sprinkle remaining almonds over the cake whilst still warm.
- Once cool, lightly dust with icing sugar.