EAT: ALMOND, PINE NUT, LEMON + RICOTTA CAKE

SERVES 12 | PREP 25 MINS | COOKING 60 MINS | VEGETARIAN, GLUTEN FREE

This is a fabulously lemony, moist treat. And it's recipe even. Seriously fabulous, and tastes amazing! It's even gluten free.
INGREDIENTS
225g whole blanched almonds
50g pine nuts
180g unsalted butter, softened (I use light margarine)
200g caster sugar
3 eggs
finely grated rind and juice of 1 lemon
1/2 tsp baking powder
150g fresh ricotta (I use light ricotta)
pure icing sugar, to dust
strawberries, to serve (optional)

METHOD
1 Preheat oven to 160 degrees or 140 fan. Grease and line base of a 22cm springform pan.
2 Place almonds on a baking tray. Roast for 10 minutes, until lightly toasted. Cool. Process to a meal. Set aside. Process pine nuts. Set aside.
3 Using an electric mixer, beat butter and sugar until light and fluffy. Fold in almond meal and ground pine nuts. Add eggs, one at a time, beating well after each addition. Stir in lemon rind and baking powder. Using a fork, mix ricotta until smooth and light. Add to batter. Add lemon juice and mix to combine.
4 Fill prepared pan and bake for 50 minutes to 1 hour, until a skewer comes out clean. Cool in pan for 10 minutes, then turn out onto a plate (be very careful!). Dust with icing sugar, cut into wedges and serve warm with strawberries.

Recipe from Australian Good Food September 2010.