If I’m lucky enough to get to 85 years old I’ll probably eat cake for breakfast.
Straight up. A big chunk of cake on my favourite plate and a extra large cup of chai on the side.
I was certainly encouraging for my grandmother to eat cake for breakfast on her birthday recently. Not just any cake but this one that I made for her. It’s got almonds, ricotta and low in sugar, with some careful thinking I would say this cake ticks quite a few boxes for a slight woman in her eighties and the first meal of the day.
It also happily ticked a few birthday cake boxes. The requirements were gluten free, low sugar, not chocolatey and not ‘eggy’. With the satisfying soft scent of lemon billowing done the hall, I’d say this simple cake was done and dusted, (and dusted with icing sugar that is.)
Lemon Almond and Ricotta Cake
150g softened butter
2/3 cup sugar
3 beaten eggs
zest of two lemons
200g almond meal
Cream butter and sugar together. Add beaten eggs and zest of two lemons. Fold through almond meal and ricotta. Pour into a greased and lined springform pan. Bake at 180C for about 45-50 minutes or until golden and cooked through.