Lemon Curd Ricotta

Recipe by Sonja Edridge

This zesty sponge and rich ricotta cream is a match made in heaven!

Serves 10-12
Prep time: 20 minutes
Cook time: 20 minutes

Ricotta cream
500g ricotta
4 tbsp lemon curd

Sponge
4 eggs, separated
150g Selati Castor Snow
200g ground macadamia/almond or pecan
3 tbsp self-raising flour
1 tsp baking powder
25g poppy seeds
4 tbsp lemon curd
Preheat the oven to 180ºC, 160ºC fan, gas mark 4. Prepare and grease 2 x 20cm round cake tins, lining the base with greaseproof paper. To make the sponge, cream the egg yolks with the sugar until pale and creamy. Whisk the egg whites to soft peaks and fold into the yolks and sugar along with the ground nuts, flour, baking powder, poppy seeds and lemon curd. Divide the mixture between the tins and bake for 20 minutes until it springs back. Meanwhile make the cream. Whisk the ricotta with the lemon curd and chill for 2 hours until the cake has cooled. Remove the cakes from the tins once cooled. Spread with half the mixture then sandwich together and spread the remaining cream on top.