CSR Zesty Ricotta Cake

Serves 10

Ingredients
250g raw almonds
1/2 cup plain flour
3 lemons, finely grated rind & juice
300g fresh ricotta, drained
225g soft unsalted butter
1 1/4 cups CSR Caster Sugar
6 eggs, separated

Method
1. Preheat oven to 180C conventional or 160C fan forced. Line the base of a 20cm round cake pan with baking paper and lightly grease the sides.
2. Place almonds in a food processor and process until finely ground. Add ground almonds to flour, lemon rind, juice and ricotta and mix until combined.
3. Beat butter and CSR Caster Sugar until light and creamy. Add yolks one at a time, beating well between each addition. Add ricotta mixture and mix until evenly combined.
4. Beat egg whites in a separate bowl until soft peaks form. Fold egg whites through 1/3 at a time.5. Spoon mixture into prepared cake pan and bake for 50 minutes - 1 hour or until golden brown on top. Allow to cool completely in pan. Turn out and decorate with toffee and enjoy with sliced fresh orange.

The secret to this moist cake is wonderful creamy fresh ricotta. Always buy from the deli and ask to taste to ensure it is fresh.

Toffee (to decorate)
Place 1/2 cup CSR Caster Sugar into a small saucepan and stir over a low heat until sugar dissolves and forms a golden liquid. Remove immediately from heat. Drizzle onto a baking paper-lined tray. Allow toffee to set and break into pieces.

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CSR Sugar's range of sweet Easter celebration recipes are available on their website.

Hop to www.csrsugar.com.au, click on the 'Cuisine Library' link, sign up to become a member and have access to download a selection of scrumptious celebration recipes.