Preheat the oven to 200ºC, gas mark 6. Lightly grease 6 x 150ml metal pudding moulds or ramekin dishes and line the bases with circles of baking parchment.
Place the ground almonds in a mixing bowl, then beat in the cheese. Add 100g of the sugar, 2 tablespoons lemon juice and the eggs. Continue beating well until combined. Divide the mixture between the moulds or ramekins and level the surfaces. Place on a baking sheet and cook for 25 minutes or until pale golden and just firm. Remove from the oven and allow to cool slightly.
Meanwhile, place the remaining sugar in a small heavy-based pan with 6 tablespoons cold water. Heat gently until the sugar dissolves, then bring to the boil for 5 minutes, or until syrupy and pale golden. Dip the base of the pan in cold water to prevent further cooking, then stir in the remaining lemon juice.
These desserts can be baked a day in advance and served chilled. Spoon with the syrup just before serving.
Lightly charred baked lemon wedges make an appetising decoration. Cut a lemon into wedges, dip in a little caster sugar and bake on a piece of foil on the oven shelf for 10-12 minutes.
- 100g ground almonds
- 400g ricotta
- 250g golden caster sugar
- 125ml lemon juice
- 3 eggs
- 15g toasted flaked almonds
Total time required
- Preparation time:
- Cooking time:
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1w+* Product life guaranteed for more than 1 week£1.65
Price per kg: £4.40
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Recipe published with permission from Waitrose
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