As I was walking in my garden last Sunday, I noticed that my lemon tree was suddenly looking heavy with ripe, juicy, bright yellow fruits. These home-grown lemons with a rough and gnarly peel make the best Limoncello and Gin&Tonic, but my alcohol intake being limited by the joys of breastfeeding, I resorted to pick a few and bake them in an almond and lemon torta. What a sweet consolation that was!
INGREDIENTS, serves 8
3 whole eggs
200 gr (1 cup) caster sugar
75 ml (1/3 cup) extra-virgin olive oil (or plain olive oil, or canola oil)
170 gr of full cream ricotta, well drained
210 gr (2 cups) of sifted self-raising flour
70 gr (2/3 cups) of almond meal (almond flour)
Finely grated zest of 2 lemons, juice of 1
1 teaspoon of vanilla paste or extract (or half of a freshly scraped pod)
1 tablespoon of Amaretto liquor
1. In a bowl, beat eggs with sugar until pale and creamy
2. Add oil and Ricotta and incorporate until smooth
4. Pour the batter in a cake tin (buttered and floured) and bake in a pre-heated oven at 170 C (340 F) for about 35/40 minutes, or until a skewer comes out clean. Allow to cool in the tin before serving.
Dust with icing sugar and help yourself to a large slice…