Ingredients
Almond Pine Nut Lemon & Ricotta Cake
- 225 g Whole blanched almonds
- 50 g pine nuts
- 180 g Unsalted butter, softened
- 200 g sugar
- 3 eggs
- 1 Lemon - Rind & Juice
- 1/2 teaspoon baking powder
- 150 g ricotta cheese, Very Fresh is best - 1-2 days old
Accessories you need
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Butterfly
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Spatula TM5/TM6
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I'm cooking this todayRecipe's preparation
Pre-heat oven to 160c or 140c for fan forced.
Grease and line base of 20 or 22cm spring form pan.
Roast almonds on baking tray for 10 mins until lightly toasted. Cool.
Place sugar and lemon rind into TM bowl. Mill for 10 seconds on speed 8. Set aside.
Place almonds into TM bowl. Mill for 10 seconds on speed 8 until a meal. Set aside.
Place pine nuts into TM bowl. Mill for 6-8 seconds on speed 8 until a meal. Set aside.
Place softened butter and sugar into TM bowl. Insert Butterfly. Whip for 2 mins on speed 3-4. While blades still turning add eggs one at a time allowing approx 5 seconds for each egg to be incorporated well.
Remove Butterfly. Add almond meal and pine nuts and gently mix through for 5 seconds on speed 2-3.
Place Ricotta in a small bowl and use a fork to mix until smooth and light. Add Ricotta to TM bowl and mix for 5 seconds on speed 3.
Add to batter lemon juice and baking powder. Mix for 5 seconds on speed 4-5.
Pour batter into prepared cake tin.
Bake for 50 mins - 1 hour or until skewer inserted comes out clean.
Cool in pan for 10 mins then turn out.
Dust with icing sugar, cut into wedges and serve warm with strawberries if you like.
Almond Pine Nut Lemon & Ricotta Cake
Tip
If using lower temperature on oven you may have to cook longer.
Thermomix Model
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Recipe is created forTM 31
This recipe was provided to you by a Thermomix ® customer and has not been tested by Vorwerk Thermomix ® or The Mix Australia Pty Ltd and The Mix New Zealand Ltd.
Vorwerk Thermomix ® and The Mix Australia Pty Ltd and The Mix New Zealand Ltd assume no liability, particularly in terms of ingredient quantities used and success of the recipes.
Please observe the safety instructions in the Thermomix ® instruction manual at all times.
Comments
I just made this, but replaced the pine nuts with more almonds. Super yummy. Event made up some lemon sugar syrup to pour over. Thanks
This was absolutely delicious.
I didn't roast the almonds and I reduced the sugar to 150g, next time I will also reduce the butter. I made into cupcake size, my friend said it was the best cupcake she had had in a long time. Definitely a winner.
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