75 grams butter + extra for greasing
170 grams of sugar
250 grams of ricotta
2 limes, zest and juice
3 eggs, separated
175g self-raising flour, sifted
Round cake tin 22 cm
Preheat the oven to 180°C
Grease the cake tin or line the bottom with greased baking paper
Mix butter and sugar and fold the ricotta, the lime zest and juice through
Beat the egg yolks one by one into the ricotta mixture
Mix the flour into the egg-ricotta mixture
Beat the egg whites until stiff and mix into the batter
Pour the batter into the cake tin and allow to cook for 45 minutes in the oven.
Cool completely in pan. Remove and sprinkle with sliced almonds and powdered sugar.