Almond & Ricotta Cake with Lemon Zest

Ingredients

• 1/4 oz (10 g) almonds, chopped
• 2 large (100 g) eggs
• 1/2 tsp (2 g) baking powder
• 2 oz (60 g) part-skim ricotta
• 1 3/4 oz (50 g) almond flour
• 1 tbsp (12 g) low carb sweetener
• 1 tbsp (15 ml) lemon juice
• 1 tsp (2 g) lemon zest
• 1 3/4 oz (50 g) raspberries

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Method

1. Heat the oven to 180°C (350°F) and line a 6-inch (15 cm) square pan with baking paper.
2. Toast the chopped almonds in a dry pan 3 minutes.
3. Separate the eggs and whisk the whites to soft peaks.
4. Beat the yolks with the ricotta, low carb sweetener, lemon juice and lemon zest, then fold in the almond flour and baking powder.
5. Fold in the whites in three batches and pour into the pan.
6. Bake 20-22 minutes, until golden and springy.
7. Scatter the almonds over and cool in the pan.
8. Keeps three days, or a month frozen in slices; serve with raspberries.