| THE CAKE|
- 625 gm Whole
gm AP Flour
- 17 Lemon
- 265 gm (15) Lemon
- 565 gm Butter
- 625 gm Sugar
- 300 gm Egg yolks
- 450 gm Egg Whites
- 750 gm Fresh Ricotta Cheese
Grind Almonds in Robot-coupe Blender
In same blender , over the coarsed chopped almonds , add
the AP Flour , zest , Butter and Sugar .
Whip Whites separately to soft peak.
Whisk together Ricotta cheese and Lemon juice .
Pour the mix into cake molds, to the top.
Bake at 325 F for30 to 40 minutes , depending
on the size of mold(s) ; until a cake tester comes out clean .