I have a Pinterest hobby. I consider this hobby along the lines of my Martha Stewart hobby. Relaxation for me, a lot of the times, involves mindless flipping through different recipes, waiting for inspiration from the season, beautiful photography, and different recipes. Nothing makes me happier right now than being able to take a quiet weekend day spending the time making, and photographing, different dishes. My life as of late consists of polar opposites. Heart ache and frenzied days with work, where we are all non stop moving from project to project, and I find that all I want when I get home is quite.
I found this recipe a long time ago on pinterest, and for some reason this week it finally spoke to me. The process is little bit extensive, so make sure to thoroughly read the recipe before you start, I find that this helps the process.
- 1/2 cup unsalted butter softened to room temperature
- 1 1/3 cup granulated sugar
- 1 vanilla bean splint and the seeds scraped
- 1/4 lemon zest
- 4 eggs separated at room temperature
- 2 1/2 cup almond meal
- 10 1/2 oz. whole milk ricotta
- Flaked almonds to decorate
Split the vanilla bean length wise, and scrape out the vanilla beans.
Preheat the oven to 325 degrees and grease a 10 inch tart pan.
Place the butter in your stand mixer, and beat with the paddle attachment. Slowly add the vanilla seeds, sugar, and lemon zest until pale and creamy. Scrape down the sides of the bowl and add the egg yolks on at a time, until fully combined. Add the almond meal and beat to combine. Fold in the ricotta until incorporated. In a separate bowl mix the egg whites until stiff peaks form. Fold the egg whites into the almond ricotta mixture.
Pour the batter into the tart pan, and smooth the top of the mixture then decorate the cake with the almond flakes. Bake for 35-40 and test by putting a small sharp knife or toothpick into the middle making sure it comes out clean. Allow to cool before serving.