Ricotta & Olive Oil Cake
Ingredients
- 4 eggs - separated
- 1/2 cup honey
- 1 vanilla bean
- 1/4 tsp salt
- 250 gms almond flour
- 1tsp lemon zest
- 1 tbsp - lime juice
- 1/2 tsp cream of tartare
- 1/3 cup slivered almonds for topping
Preparation
Preheat the oven to 160 degrees C. Grease a 9-inch round spring form pan
To a stand mixer or a bowl using a handheld mixer, add the olive oil , ricotta, egg yolks, fresh vanilla, honey and salt. Blend until combined
Next add the almond flour and lemon juice, zest and blend again until incorporated. Set aside
Add your egg whites to a clean mixing bowl with the cream of Tartare . Whip egg whites until stiff peaks form
Fold half of the egg whites into the almond mixture, then once combined fold in the remaining
Pour the batter into the pan and sprinkle with slivered almonds
Bake for 40-45 minutes until the edges are golden and a toothpick in the center comes out clean. Cool 10 minutes then use a butter knife to lossen edges before removing sides of spring form pan. Allow to cool completely before slicing