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Lemon Ricotta Cake with Almonds

Hein van Tonder
  • minutes
  • Serves 8

INGREDIENTS

1/4 cup

Lemon, zest

4

Eggs

240 g

Almond meal

200 g

Caster sugar

1

Icing sugar

1 tsp

Vanilla extract

1

Almonds, flaked

120 g

Butter

300 g

Ricotta