Lemon, almond and ricotta cake

This delicious lemon cake retains a little bit of a bite as the almonds aren’t ground to dust. Try Michael Diacono’s recipe for an afternoon treat that can be served warm or cold. 

Lemon, almond and ricotta cake 


  • 250g almonds, roasted and roughly ground
  • 75g self-raising flour
  • 5 lemons, zest only
  • 250g butter
  • 250g sugar 
  • 6 eggs, separated
  • 400g ricotta
  • 3 lemons, juice only
  • Icing sugar 


1.Preheat the oven to 150°C.

2.Add the crushed almonds to the flour. 

3.Add the lemon zest and mix well. 

4.Cream the butter and the sugar until pale and fluffy. 

5.Add the egg yolks one at a time mixing well in between. 

6.Add the egg mixture to the almond flour and lemon mixture and mix well. 

7.Add the ricotta and the lemon juice and mix well. 

8.In a clean bowl whisk the egg whites until stiff peaks form. 

9.Add to the cake batter and fold in. 

10.Bake for 35-40 mins. 

11.Allow to cool and dust with icing sugar 

12.Serve warm or cold. 

This recipe appeared on Gourmet Today TV, aired on TVM on 12 August, 2016. 

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