Name: Gluten-free Lemon Cake With Whipped Ricotta
Prep time: 20 min
Cook time: 45 min
Total time: 65 min
Yield: 6
Ingredients: 3 eggs; 150g (1 cup) icing sugar mixture, plus 60g (1/3 cup), extra; 1 lemon, rind finely grated, juiced; 4.4 gm vanilla extract; 130g (1/2 cup) Greek-style yoghurt; 155g (1 1/2 cups) almond meal; 24 gm polenta; 4 gm gluten-free baking powder; 360g (1 1/2 cups) full-fat ricotta; 41.2 gm milk; Fresh blueberries, to serve (optional); Fresh mint leaves, to serve (optional); Lemon zest, to serve