GLUTEN FREE HAZELNUT AND LEMON RICOTTA CAKE
1 1/2 cups hazelnut meal
1/2 cup caster sugar
40 grams unsalted butter
500 grams ricotta
1 cup caster sugar
2 tablespoons finely grated lemon zest
1 teaspoon vanilla bean paste
1 cup of cream
Preheat the oven to 180 degrees. Line the bases of 2 x lightly greased 22cm springform tins with non-stick baking paper and set aside.
Place the eggs and sugar in a bowl and using an electric mixer, beat fro 6 minutes or until tripled in size. In three batches, using a metal spoon, fold the hazelnut meal into the egg mixture. Add the melted butter and fold to combine.
Divide the mixture between the two tins and smooth with a palette knife. Bake for 15 minutes or until dry to the touch. Set aside for 15 minutes to cool, before removing from the tins.
Whilst the cakes are cooling, place the ricotta, remaining sugar, lemon zest and vanilla in a bowl and using an electric mixer, beat on high for 4 minutes. Fold through the whipped cream and set aside.
Place one of the hazelnut discs into the base of a clean tin, top with the lemon ricotta mixer and then press the remaining hazelnut disc onto. Freeze for 1 hour or until set.