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Almond Lemon Ricotta Cake - Accidentally Gluten Free

Almond Lemon Ricotta Cake - Accidentally Gluten Free Cake Ingredients: 125 mL (½ cup) softened butter 120g honey Zest of 3 lemons 6 eggs, separated 454g (1Lb) ricotta 500 mL (2 cups) ground almond meal 250 mL (1 cup) fine corn meal Pinch of salt 125 mL (½ cup) sugar Flaked almonds, for scattering Glaze Ingredients: Juice of 3 lemons 250 mL (1 cup) sugar Method: Preheat oven to 325ºF. Grease a 9” springform pan. Cream together butter, honey and lemon zest until light and fluffy. Beat in yolks one at a time. Stir in ricotta, almond meal, and corn meal, and a pinch of salt. Whisk egg whites to soft peaks, then gradually whisk in sugar until glossy. Fold whites into ricotta mixture, then transfer into springform pan and scatter with almonds. Bake 45-50 minutes until golden and a cake tester comes out clean clean. While cake is baking; combine lemon juice and sugar, and boil to make a light syrup. Remove cake from oven and pierce all over with a skewer, then spoon glaze over and chill before serving. This channel is nothing without you our viewers! Thanks for watching the Old Cookbook Show and our Historical Cooking. #LeGourmetTV #GlenAndFriendsCooking Check out our Aviation and Flying Channel:    / glenshangar   If you want to send cookbooks: Glen Powell PO BOX 99900 RE 551 379 RPO HARWOOD PLACE AJAX ON Canada L1S 0E9