Anna Sultana’s Lemon Ricotta Cake, Maltese Style

I’m always surprised at which recipes become popular.

Right now Carmela Soprano's Ricotta - Pineapple Pie is a top favourite.

But, after a while, folks can want something other than pineapple.

Yes, really.

A light ricotta pie is still perfect for summer.

Just like lemonade is a summer favourite.

So what could be better than Ma's Lemon Ricotta Cake?

Carmela's Ricotta - Pineapple Pie may have been good enough to bribe a teacher.

But I think Ma’s Lemon Ricotta Cake would work on a judge.

Not that Ma ever had to influence one. 

But she could with this cake.

Hints:

Remove the cake from the oven when the centre is still slightly soft.  

It is best served warm or at room temperature. 

When the cake is refrigerated the centre becomes firm.

But it will still be good.

                        Lemon Ricotta Cake

Serves 8

Preheat the oven to 325º

Spread over the bottom and sides of a 9-inch pie pan or a springform pan

1 Tablespoon butter, softened

Line bottom of pan with parchment paper.

In a small bowl combine

6 ounces blanched almonds, ground

1/4 Cup flour

Remove the zest from 

3 lemons

Chop the zest finely and set aside.

Separate, placing the yolks in a cup and the whites in a medium mixer bowl

4 eggs

Beat the egg whites until stiff peaks form and set aside.

In a large mixer bowl place

6 ounces butter, room temperature

1 Cup sugar

Beat until light and fluffy.

Add the 4 egg yolks. 

Continue beating until well combined.

Add

3/4 Cup ricotta cheese

the lemon zest

1/4 Cup lemon juice

Beat until smooth.

Fold in the almond-flour mixture.

Gently fold the whites into the cake mixture.

Pour the mixture into the prepared pan.

Bake 45 minutes until lightly browned.

The filling should still be slightly soft in the centre.

Remove cake from oven and allow to cool in the pan.

Dust top with 

Confectioners' sugar

Serve warm or at room temperature.