250g ricotta cheese
4 eggs, separated
1 tsp almond extract or amaretto
175g caster sugar
2 cups almond meal
Finely grated rind of 1 lime
¼ cup flaked almonds
¼ cup pistachio, chopped
Icing sugar to dust
thickened Bulla cream to serve
Preheat the oven to 150C.
Grease and line the base and sides of a 20cm loose bottom cake tin.
Beat together the ricotta, egg yolks, almond extract and sugar in an electric mixer until smooth. Stir in the almond meal and lime zest.
Whisk the egg whites in a clean, dry bowl until soft peaks. Fold 1/3 of the egg whites into the ricotta mixture to loosen, then fold in the remaining. Spread into the tin, sprinkle with the almonds and pistachios, and bake for 30-40 minutes until golden and a skewer comes out clean.
Cool slightly, then turn on to a wire rack. Cool completely then dust with icing sugar to serve.