Neither Soph nor I are strangers to baking and, based on the recipe, this cake didn't appear to be much of a challenge and sounded rather delicious so we decided to make it our first bake.
For me, there was nothing too worrying, ingredient-wise. The only issue was that I'm not a huge fan of lemon cake. The only kind I like is the one Soph makes but, given the choice, I would rather almost any other flavour than lemon.
But, in spirit of the challenge, I persevered in the hope that the ricotta and almonds would dull the taste of the lemon.
So we began the recipe. We made it about two lines in before we realized we'd gone wrong at a very basic step; separate the eggs. Sadly only we realized we should have done this after we had added the sugar so we had to scrap this and start over.
Round two went infinitely better. With the help of Soph's awesome food mixer, we whipped it up in no time.
It baked for about an hour and once it was completely cooled, we dusted it with icing sugar and tucked in. I have to say, it was quite tasty. The lemon wasn't too overpowering and mixed with the almond and ricotta it was a very moist cake.
Also worth noting is that we think the tin we used was slightly too small because the bottom of the cake was slightly doughy and of a heavier consistency to the rest of the cake. We also used ground almonds that still had the skins on so this made the texture a little grainer than it's supposed to be.
It's a little on the heavy side for my usual bakes and, if we make it again, I would make more of an effort to properly mix in the ricotta since there were a couple of spots that were extra heavy on the cheese but it was well worth the effort.
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