Not too sweet and bursting with lemon, this cake lets the ricotta flavour shine through. Preheat your oven to 180C (350F). Place 285g (10 0z) of fresh ricotta cheese, 2 large eggs and 170g (6 oz) of caster sugar in the bowl of a food processor and process until well combined and smooth. Add 85g … Continue reading ricotta, lemon and almond cake