Please note, all flowers shown in recipe image are for decoration purposes only. Only use flowers that are grown specifically for consumption. Look for labels that say food grade, edible, or organic.
Ingredients Checklist
BASE
2 cups almond meal
2 tbsp caster sugar
½ tsp ground cinnamon
100g unsalted butter, melted
CAKE
350g cream cheese, at room temperature
500g fresh ricotta
1 cup caster sugar
Juice and zest of 1 lemon
1 tsp vanilla extract
1 tbsp corn flour (GF)
6 large eggs
Instructions
Preheat oven to 150°C. Prepare a 23cm springform cake tin by lining the base with baking paper and lightly greasing the sides.
Place almond meal, sugar and cinnamon in a food processor, with the motor running pour in melted butter and blend to combine.
Press the base mix into the cake tin base, use a metal spoon to press in firmly. Place in oven, cook for 15 minutes. Allow to cool.
Using a stand mixer, add the cream cheese, ricotta, sugar, lemon juice and zest, vanilla and corn starch beat until smooth.
With the motor running, add one egg at a time continuing to beat until smooth. Pour mixture into the cake tin, smooth top.
Bake for 50 minutes, there should be some wobble in the mixture; it will continue to cook as it cools. Remove from oven and cool in cake tin.
When cool, place in refrigerator to chill, remove from tin and decorate with whipped cream, fresh cherries, berries and edible flowers to make a stunning festive centre piece.
