90g melted butter
250g fresh ricotta
2 eggs room temp
160g raw sugar
zest and juice 3 lemons
1 1/2 cup self raising flour
60g almond meal (either pre made or grind your own prior to starting)
Method
Grease 22cm springform pan with some of the melted butter, preheat oven to 180 degrees
Place raw sugar and lemon rind in TMX and blitz 5 seconds SP 7
Add to bowl, eggs and ricotta cheese, mix 15 seconds speed 5, scrape bowl if necessary, add butter and lemon juice and mix 5 seconds SP 4. Add flour and almond meal and mix 15 seconds SP 4-5 scraping down bowl as needed.
Scrape into tin and bake 35 mins until skewer comes out clean.
This was very moist and lemony without any icing, would also be nice with lemon icing or hot lemon syrup poured over.
Converted from Taste.com.au
