- 625 gm Whole Blanched Almonds

    - 165 gm AP Flour

    - 17 Lemon Zest

    - 265 gm (15) Lemon Juice

    - 565 gm Butter

    - 625 gm Sugar

    - 300 gm Egg yolks

    - 450 gm Egg Whites

    - 750 gm Fresh Ricotta Cheese

Grind Almonds in Robot-coupe Blender

In same blender , over the coarsed chopped almonds , add the AP Flour , zest , Butter  and Sugar .

Whip Whites separately to soft peak.

Whisk together Ricotta cheese and Lemon juice .

Pour the mix into cake molds, to the top.

Bake at 325 F for30 to 40 minutes , depending on the size of mold(s) ; until a cake tester comes out clean .