Almond Citrus Ricotta Cake
From Geoff Last
10 oz. fresh ricotta (I recommend White Gold ricotta, made locally)
zest from 4 lemons, juice of 2 lemons
zest from 3 oranges, juice from 1 orange (blood oranges work best when you can get them)
1 c. coarsely ground blanched almonds
1/4 c. plus 1 T. unbleached white flour
2 sticks (8 oz). unsalted butter, room temperature
3/4 c. white sugar
6 eggs, separated
Preheat oven to 320°F. Line the bottom of a 10” spring form pan with parchment paper and butter the pan and paper.
Place the ricotta in a small bowl, add the citrus juices and mix well.
Combine the ground nuts with flour and citrus zests in a medium bowl and mix. Beat butter and sugar together in a large bowl until it is pale and smooth. Add the egg yolks to butter/sugar mixture one at a time, beating after each addition, and then stir in the almond mixture.
Beat the egg whites in a clean bowl until they form soft peaks. Fold the egg whites into the almond mixture then stir in the ricotta.
Spoon the mixture into a prepared pan and place it on a baking sheet (some of the butter will leak out) and bake for about 70 minutes until the top is golden and a tester comes out clean. Cool the cake on a rack for about 20 minutes, run a small sharp knife around the side of the pan and release. Serve warm with a dollop of lemon gelato or fruit compote (both are optional; the cake stands very well all on its own). The cake can be served cool or at room temperature but it loses some of its light texture once it cools. It keeps well for up to a week, covered, in the fridge. Serves 8.