Lemon, Ricotta and Almond Flourless Cake: 1 stick softened butter + 3/4 cup caster sugar + zest of 4 lemons + seads of 1 vanilla beat for 10 min, add 4 egg yolks, one at a time, add 2 1/2 cups almond meal, beat, fold in 300gr ricotta. Beat 4 egg whites till soft peaks, add 1/3 cup + 1 Tsp caster sugar, beat till hard peaks. Fold 1/3 of egg whites, then fold in the rest. Pour mix in the buttered form, decorate with sliced almonds, bake at 325F for 40-45 min. Let cool. #dessert #glutenfree