My mum has the best lemon tree. We gave it to her on her birthday 3 or 4 years ago and it has given her what seems like a neverending supply of deliciously juicy lemons.
I don’t know how she does it but she seems to have the magic touch when it comes to her fruit trees.
I always say it’s her Mediterranean hands that do all the work but she says she talks to her plants because they need to know they are loved.
I love that, I love that she does that.
You know when you do something with love it seems to work out better.
I baked this with love.
It’s deliciously lemony and light and perfect for morning tea.
- 120g butter, softened
- 200g sugar
- zest of 2 lemons
- juice of 1 lemon
- 4 eggs, at room temperature, separated
- 240g almond meal
- 450g ricotta
- Preheat oven to 180C/160C fan, grease and line one 20cm spring form cake pan with baking paper
- Place the butter, 150g of the sugar and lemon zest in the bowl of an electric mixer and beat together until light and pale in colour
- Add lemon juice, and mix well
- Add egg yolks one at a time, beating well each time
- Fold in the almond meal and ricotta
- In a clean bowl whisk the egg whites until stiff add the remaining sugar and mix until sugar has dissolved
- Gently fold egg white mixture into ricotta mixture
- Pour the batter into the prepared cake pan, level the surface
- Bake for 40-45 minutes until firm
- Allow to cool in a pan for 10 minutes before turning onto a wire rack
- Brush with lemon syrup and/OR dust with a little icing sugar and sprinkle with chopped almonds
- Best served after being refrigerated
juice of a lemon
1/4 cup sugar
Place lemon juice and sugar in a small saucepan over a medium heat and bring to the boil
Allow to simmer for a few minutes
Brush over cake and sprinkle with chopped almonds
Do you have a lemon tree?
What helps your fruit trees grow?