Mary Miso - Recipes for every day - Cookbooks
150g soft butter
120g honey
zest of 3 lemons
6 egg yolks
400g ricotta
200g ground almonds
180g polenta
2 table spoons of rosemary, chopped
1 pinch of salt
6 egg whites
110g sugar
50g almonds, chopped
100g sugar
juice of 2 lemons
40g water
1 table spoon vanilla paste
3 twigs of rosemary
Preheat oven to 150°C (circulating air).
Butter springform pan and line with baking paper.
In a bowl mix butter, honey and lemon zest until fluffy. Add egg yolk one after the other. Add ricotta, almonds, polenta, rosemary and salt one after the other.
In a bowl mix egg whites with sugar until fluffy. Add to the ricotta mixture.
Pour into the springform pan and smooth out. Sprinkle with chopped almonds. Bake 60 minutes.
In a small pan bring sugar, lemon juice, water, vanilla paste and rosemary to boil.
Take cake out of the oven. With a brush drizzle syrup over the cake and let cool down.
