I have spent every Easter since 2003 cooking for a yoga retreat. So what did I do on the first Easter Sunday at leisure in eight years? Cooked, of course.
I’m crazy about lemons, especially at this time of year, and the combination of lemons, almonds, ricotta and Sicily all make me think of Spring. No, I’ve never been to Sicily, let alone in springtime, but this cake conjures up visions of wandering in lemon groves somewhere outside Syracuse, where nearby almond trees are in blossom and herds of happy sheep (for the ricotta) roam.(This cake is adapted from the Irish Times who adapted it from Manuela Darling-Gansser’s Spring in Sicily. I upped the lemon quantity because I like things on the sharp side.)
So, the ingredients:
- 5 lemons
- 400g ricotta
- 250g unsalted butter
- 250g caster sugar
- 250g ground almonds
- 70g self-raising flour (or 70g plain flour plus scant teaspoon of baking powder, if, like me, you discover you don’t have self-raising)
- 6 eggs, separated
2. Beat the butter and sugar together until light and fluffy.
4. Add the egg yolks to the mixture and beat the mixture after each addition. Look how yellow it is! It gets even better.