Lemon Ricotta Cake with Sheep's Milk Yoghurt Sorbet
Ingredients
225 g unsalted butter |
275 g caster sugar |
5 g sea salt flakes |
3 whole eggs |
225 g almond meal |
113 g polenta |
2 whole lemons |
½ whole lemon juice |
200 g ricotta cheese |
24 g honey |
100 g water |
150 g glucose syrup |
25 g lemon juice |
500 g sheeps milk yoghurt |
Preparation
Read full directions on Aficionado at http://aficionado-x.blogspot.com.au/2009/05/lemon-ricotta-cake.html