A VERY GOOD LEMON CAKE

MAKES ONE 22CM CAKE

220g caster sugar

Finely grated zest of 3 lemons, plus 1 thinly sliced lemon 100g unsalted butter, softened 1 tsp vanilla bean paste

250g fresh ricotta

4 eggs, separated

250g almond meal

3 tbsp flaked almonds

Thick (double) cream, to serve

LEMON GLAZE 55g caster sugar 1 tbsp lemon juice

Preheat oven to 160°C fan-forced. Grease a 22cm round springform tin thoroughly with butter and line base and side with baking paper.

Place half the sugar and all the lemon zest in the bowl of a stand mixer with a paddle attachment.

Mix on low for a minute or so to allow lemon to infuse the sugar, before adding butter and vanilla and beating until light and fluffy.

Add ricotta and beat until well combined. Add egg yolks, one at a time, mixing well after each. Fold almond meal through and set aside.

In the bowl of a stand mixer fitted with a whisk attachment, whisk egg whites and a pinch of salt to soft peaks. Add remaining sugar, one tablespoon at a time, whisking well after each. Continue whisking until mixture holds firm peaks.

Stir one-third of the egg whites thoroughly through cake batter to loosen it slightly, before gently folding through remaining egg whites in two batches. Mix until just combined before spooning batter into tin and smoothing the top with a spatula. Arrange lemon slices gently over the surface. Sprinkle with flaked almonds and bake in the oven for 60-70 minutes or until cake is golden brown around edges and lemon slices are starting to caramelise.

Allow cake to cool in tin for a few minutes while you make the lemon glaze by stirring together sugar and lemon juice.

Spoon glaze over hot cake. Allow to cool slightly before gently removing cake from tin and slicing and serving warm or at room temperature with thick cream.