NicolePearce
Ingredients
12 portion(s)
- 100 g sugar
- 120 g soft butter
- 1 rind of lemon
- 1 teaspoon Vanilla paste or extract
- 4 egg yolks
- 240 g almond meal
- 300 g Fresh ricotta, Not smooth runny type
- 4 egg whites
- 100 g sugar
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6
1h 10min
Preparation 20minBaking/Cooking -
7
easy
Preparation -
8
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Recipe is created forTM 5
If you are using a Thermomix® TM6 measuring cup with your Thermomix® TM5:
For cooking (simmering) at temperatures of 95°C or above (200°F), the simmering basket should always be used instead of the TM6 measuring cup, as the TM6 measuring cup fits tightly in the lid. The simmering basket rests loosely on top, is steam-permeable, and also prevents food spatter from the mixing bowl.
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Recipe's preparation
If you're making our own almond meal do that first and set aside, I used blanched almonds to keep my cake light in colour.
Preheat oven 160 degree, grease and line a 22 cm cake tin.
Add 100g sugar and butter to bowl, mix speed 7 for 20 seconds. Insert butterfly and mix speed 4 for 1 minute or until light and creamy, you may need to scrape mixture down half way through.
Add lemon rind and vanilla, mix speed 4 letting time count up, add one egg yolk at a time through the hole in lid, once all egg yolks are added mix for further minute.
Remove butterfly and add the ricotta and almond meal to bowl mix speed 5 for 1 minute or until combined. Don't over work the mixture.
Pour mixture into a large separate bowl and set aside.
Wash and dry the TM bowl and butterfly thoroughly as you'll be whipping egg whites.
Place small bowl on TM lid and weigh 100 sugar, set aside.
Insert clean butterfly and add egg whites, beat speed 4 for 2 minutes, continue beating on speed for and slowly add 1 teaspoon of sugar at a time to the egg whites through the hole in the lid. Continue to beat for a further minute to ensure the sugar is dissolved.
Carefully add the beaten egg whites to the ricotta mix and fold through. Sprinkle with some flaked almonds and bake for 50 minutes.
Allow cake to cool completely and dust with icing sugar. This cake tastes even better the next day!
I found the original recipe on a polish website and converted it for the Thermomix
//www.mojewypieki.com/przepis/ciasto-migdalowe-z-ricotta
Accessories you need
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Butterfly
buy now -
Spatula TM5/TM6
buy now
Tip
It's best to use the fresh ricotta bought from a deli or even better make your own! the smooth style ricotta will make the cake too wet.
It's really important to make sure your TM bowl is really clean to beat the egg whites, if it isn't clean your whites won't get thick.
I found this to be quite sweet so you might be able to use less sugar but I haven't tried this, let me know how you go if you do and if it works out 
This recipe was provided to you by a Thermomix ® customer and has not been tested by Vorwerk Thermomix ® or The Mix Australia Pty Ltd and The Mix New Zealand Ltd.
Vorwerk Thermomix ® and The Mix Australia Pty Ltd and The Mix New Zealand Ltd assume no liability, particularly in terms of ingredient quantities used and success of the recipes.
Please observe the safety instructions in the Thermomix ® instruction manual at all times.
Comments
Add a commentVery yummy. I found it needed
Very yummy. I found it needed a lot longer baking time.