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Preheat the oven at 170C/340F.
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Place the almonds in a food processor and mix them in order to obtain a grainy flour
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In one bowl mix the melted butter with the honey using an electric whisk.
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Add the lemon zest and the vanilla, whisk.
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Divide the egg whites from the yolks.
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Add the yolks to the butter/honey mix, whisk.
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Add the ricotta, whisk.
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Add the almond flour, whisk.
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Add the polenta flour and the baking powder, whisk.
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In a separate bowl place the egg whites and a pinch of salt. Whisk the egg whites to soft peak.
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Using a wooden spoon slowly and delicately add the egg whites to the batter.
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Place the batter in a cake pan, I used a 9 inch spring form cake pan.
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Sprinkle on top one handful of sliced almonds.
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Bake for 50 minutes
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Enjoy!