Who wants to hear me complain about exams and school life?
*Nobody puts their hands up*
*One of those ball of twigs that blows around in cowboy films blows around here right now*
What’s that even called? Is it tumbleweed? Or did I just make that word up like I do most of the time given my poor command of fluency in English?
I suppose (and I suspect that I’m 200% right here) that mone of you wants to read about how badly I want this school year to end, so I’ll just shut up and talk about cake instead. Because after all, isn’t cake the answer to every problem?
Except for maybe, that certain problem where it’s raining cake. You know the one where it’s pouring cake from the skies and it damages everybody’s houses, trees and stuff leaving a path of death and destruction.
Do you have that problem? Neither do I. So yeah, let’s say that cake is the solution to every problem – your argument is invalid.
Anyway, I do wish I had that problem.
Moving back to cake, because apparently I cannot write more than a hundred words without looking like a 3-year-old using a laptop… Don’t mind me. Please don’t – this is probably just me on a caffein high. I hope I’m back to normal once exams are over.
Can it be summer yet?
Given the fact that as for the time being I don’t own a time machine and therefore I’m unable to travel to that time when it’s summer (aka my birthday aka more cake aka awesomeness), I’ll have to settle for eating this summery cake instead.
Seriously, this one is like summer on dessert form. Light, crumbly and lemony – it has an almost melt-in-your-mouth texture that will make you want to eat the whole cake. But hey, good news: you won’t! Thanks to almonds, eggs and ricotta, this is one of the most filling cakes you’ll ever have.
Plus it looks quite pretty on a tea time table, if I may say so myself. Well, mine kind of sank and I have to admit that it’s a bit of the uglier side… but that’s just because of my 3-year-old me, who apparently isn’t still able to mix egg whites into a batter properly.
Oh, when will I ever learn?
You guys either:
a) Bake this cake, eat it and pretend it’s summer where you live.
b) Invent a time machine and sell it to me so I can travel to summer and spare myself the horrors of finals season.
Whatever you do, make sure you do tell me so I can come round, ok?
- 120 grams (1/2 cup or 1 stick) unsalted butter, softened
- 240 grams (2 cups) powdered sugar
- 2 vanilla beans
- zest from 2 lemons
- 4 eggs (separated and at room temperature)
- 240 grams (2 1/2 cups) almond meal
- 300 grams (10 1/2 oz) ricotta
- Freeze your beaters and a mixing bowl.
- Heat oven to 400F (200ºC). Line a 20 cm round pan with parchment paper and set aside.
- Beat softened butter, half of the sugar, vanilla seeds and lemon zest with an electrical mixer until pale and creamy, which should take about 5-6 minutes. Add egg yolks, one at time, and mix after each addition. Add almond meal and beat to combine. Fold in ricotta.
- Take your mixing bowl and beaters out of the freezer. Beat egg whites and the remaining sugar until stiff. Gently, fold them into the cake batter.
- Pour mixture into prepared pan and decorate with almond flakes if desired. Bake for 40-45 minutes (cover it with tinfoil after 25 minutes or so) until cooked. Let it cool for a couple of hours, or better yet, overnight!
- Note that if you use white granulated sugar you DO NOT need 2 cups. Anyway, I haven't tried that.
- This cake is so much better the next day!
Have a nice day!