For our last team meeting, we had this cake which is moist and really tasty. We ate it at room temperature, but it can be served warm with a little whipped cream or yoghurt.

The recipe is taken from a magazine –Australian Good Food in 2010. Publication of this magazine ceased in 2012.

 

Ingredients

225 g almond meal

50 g pine nuts

200 g caster sugar

180 g unsalted butter at room temperature

3 large eggs

Zest and juice of 1 lemon

½ teas baking powder

150 g fresh ricotta

Icing sugar to dust

 

1. Preheat oven to 160°C (less for a fan forced oven, 140°C). Grease and line a 22 cm springform cake pan.
2. Process pine nuts to a fine meal
3. Using an electric beater, beat butter and sugar until light and fluffy.
4. Fold in almond meal and ground pine nuts
5. Add eggs one at a time, beating well after each addition.
6. Stir in lemon zest and baking powder.
7. Using a fork, mix ricotta until smooth and light and add to batter.
8. Add lemon juice and mix to combine.

9. Pour the cake batter into the prepared cake pan.
10. Cook, in the middle of the oven, for approximately 50 – 60 minutes or until a skewer inserted into the centre of the cake comes out clean.
11. Allow the cake to cool in the cake pan for 10 minutes then remove to a wire rack to cool or to a serving plate if serving warm.
12. Dust with icing sugar before serving.