Corn Cake and Almonds

Servings: 8
Prep time: 15
Cooking time: 45
  • - 100 g of corn meal
  • - 100 g of ground almonds
  • - 3 eggs
  • - 150 g ricotta cheese
  • - 150 g of brown sugar
  • - 30 g of cornstarch
  • - 1 teaspoon of baking powder
  • - 1 lemon
  • - 50 ml of corn oil
  • - Powdered sugar
  1. Finely grate the lemon zest and squeeze the juice.
  2. Whip along the eggs with the sugar with an electric whisk until they are doubled in volume, become soft and pale yellow
  3. Mix aside, the corn flour with the almond flour, adding the cornstarch and baking powder. Add this mixture dry, little by little, to the whipped eggs, stirring constantly. Now stir in the cottage cheese, olive oil and mix well. Complete mixing carefully zest and lemon juice
  4. Line a springform pan of 18 cm diameter with baking paper. Pour the mixture and bake at 160 ° C for about 45 minutes (make sure the cake is cooked by inserting a toothpick will come out dry).
  5. Let the cake cool before removing it from the mold. Just before serving, sprinkle with powdered sugar if necessary