400 grams ricotta cheese
110 gram log soft goats’ cheese
150 grams caster sugar
150 grams ground almonds,
lightly toasted fine zest of 2 large lemons
6 eggs, separated
Glazed Lemon Slices
8 thin skinned, seedless lemons
500 grams caster sugar
500 ml water
1 punnet of strawberries, hulled and halved
1 cup thick yoghurt 1 cup cream, softly whipped
Lightly grease and line the base and sides of a 24 cm spring form cake tin.
Preheat the oven to 180oC.
Blend the ricotta, goats’ cheese, sugar, almonds, lemon zest and the egg yolks in a food processor. Tip into a large bowl.
Beat the egg whites in another bowl until stiff. Use a large metal spoon to fold the egg whites in three lots into the ricotta mixture.
Pour the mixture into the tin, smooth the top and place in the oven.
Bake 30-35 minutes or until golden and just cooked in the middle. The cake will rise quite high then deflate as it cools. Allow to cool in the tin.
Glazed Lemon Slices: Slice the lemons very thinly – easily done using a mandolin – and remove any pips. Place in a bowl and cover with boiling water. Stand for 3 hours.
Combine the sugar and water in a saucepan and bring to the boil, stirring to dissolve the sugar. Simmer for 5 minutes. Drain the lemons and add to the syrup. Place a circle of baking paper over the lemons and cover with a small plate. This keeps the lemons submerged in the syrup. Simmer very gently for 50-60 minutes until the lemon rind is translucent and the liquid has reduced to a syrup. Cool then store, covered, in the refrigerator.
To Serve: Remove the paper from the cake and place it on a serving plate. Put the strawberries in a bowl and mix through as many glazed lemon slices and syrup as desired. Pile some of the fruit on top of the cake and serve the rest in a bowl. Dust the cake with icing sugar just before serving. Combine the yoghurt and cream and serve alongside the cake.
The cake will keep covered, in the refrigerator for 3-4 days. Top with the fruit when ready to serve. Serves 8