Torta Di Ricotta - cooking recipe

Ingredients

1 cup whole almonds, skin on
4 oz semi-sweet chocolate, broken into pieces
6 None eggs
1 1/3 cups sugar
2 cups ricotta cheese
1 None lemon, peel finely grated
1 tbsp limoncello or amaretto liqueur
1 tsp ground cinnamon
1/2 tsp baking powder
1/3 cup olive oil
3/4 cup flour
None None Unsweetened cocoa powder, for dusting

Preparation

Preheat the oven to 350\u00b0F. Lightly grease a 9-inch round cake pan.
Place the almonds and chocolate in a food processor and pulse to form fine crumbs.
Whisk 4 of the eggs and 1 cup of the sugar in a large bowl. Add the almond mixture, ricotta, lemon peel, liqueur, cinnamon and 1/4 tsp of the baking powder and mix well.
Whisk the remaining 2 eggs, 1/3 cup sugar and oil in a medium bowl. Stir in the flour and the remaining 1/4 tsp baking powder. Pour into the prepared pan, tilting to cover the bottom. Spoon the ricotta mixture over the top.
Bake for 1 hour, until just set in the center. Cool in pan for 5 mins. Remove from pan; cool completely on a wire rack. Serve dusted with cocoa powder.