Lemon Ricotta Cake with Almonds Recipe

This is a divinely moist cake, mostly because of the ricotta. Besides, I love anything made with almond flour and when you add lemon zest to the mix, you've got a blue ribbon recipe. For dessert or to serve thinner slices with tea, it's perfection. What better way to start out the new Lemon Ricotta Cake with From Honest Cooking, recipe by Hein van Tonder 4.2 ounces butter, 1 cup 1 teaspoon vanilla 1/4 cup lemon 4 eggs, 1 1/2 scant cups (8.5 ounces) almond 1 1/4 cups (10.6 ounces) flaked almonds for icing sugar for serving Heat oven to 355 degrees F and line the base and sides of a 20cm (8 inch) round cake tin with baking Place half of the…