I am digging on this wheat-free, gluten-free cake full of yummy goodness and tonnes of heart healthy nuts!
Today's recipe is a variation of a recipe for Ricotta Lime and Almond Cake from Bad Chef Good Chef. It's loaded with goodness from lime, oranges and some pineapple too as well as almonds, pistachios and hazelnuts which are further enhanced by a blend of delicious spices including cardamom, nutmeg and mixed spice - I can't help but add spices to my cakes!
Add some coconut shavings on top to add color, texture and flavor
If you can't buy ready made almond meal you can grind/powder whole almonds in your food processor
The flavor of this cake actually improves over time, so you can make it a day or two ahead!
YOU WILL NEED
250g/9 ounces/1 cup ricotta cheese
4 eggs, separated
1/2 cup pineapple pieces, pureed (blitz in your food processor or with a stick blender until smooth)
1/4 cup mixed peel
1 teaspoon almond extract
1 teaspoon vanilla extract
1/2 teaspoon lemon essence (optional)
3/4-1 teaspoon ground cardamon
1/4 teaspoon ground nutmeg
1/2 teaspoon mixed spice
1/2 teaspoon salt
175g/6 ounces/1 cup caster sugar
2 cups almond meal
Finely grated rind of 1 lime
Finely grated rind of one orange
1/4 cup flaked almonds
1/8 cup pistachios chopped/crushed
1/8 cup hazelnuts chopped/crushed
1 tablespoon raw sugar
Preheat the oven to 180°C/350°F.
Grease and line the base and sides of a 20cm/ 8 inch loose base spring form cake tin.
In a pan or under a grill on low heat, toast the almonds gently until they have a little color and set aside.
In a clean dry bowl use a hand held beater to whisk eggs into soft peaks. Set aside.
In a medium mixing bowl add the ricotta, egg yolks, pureed pineapple almond and vanilla extract, lemon essence, ground cardamom, nutmeg and mixed spice, salt and sugar combine with your electric mixer until smooth.
Add the mixed peel, almond meal, lime and orange rind and mix until well combined.
Add the egg white and fold into the cake batter.
Pour the batter into your prepared cake tin and sprinkle the toasted flaked almonds, pistachios and hazelnuts and one tablespoon of raw sugar evenly over the cake.
Bake for 40-45 minutes or until a skewer comes out clean.
Allow to cool in tin before serving.