Ingredients
Method
1.Grease a round 32cm springform cake tin. Line the base and fold a length of baking paper in half lengthwise and use to line walls of tin, securing with a paper clip – the paper will protrude several centimetres above the tin to support the jelly layers while they set.
2.Preheat oven to 170°C fan forced. In a food processor place biscuits, almonds and sugar and process to coarse breadcrumb consistency. Add melted butter and pulse to combine. Evenly press mixture into base of tin and bake for 10 minutes until crisp. Set aside.
3.Beat together ricotta and caster sugar until smooth. Add eggs and extra yolks and beat again until smooth. Add lemon zest and flour, beating to combine.
4.Pour into tin, on top of biscuit base, and bake until set (around 1 hour 20 minutes) – the top will be faintly golden and feel slightly firm to the touch. Remove from oven and cool, then refrigerate until cold.
5.To prepare jelly, soak gelatine in cold water until soft (about 5 minutes).
6.Gently heat lemon juice, sugar and 750ml water, stirring until sugar dissolves. Squeeze out excess water from gelatine and add to hot liquid, stirring until dissolved. Leave to cool.
7.When cooled to room temperature, slowly pour one-third of the liquid onto the chilled ricotta cake. Position flowers over top, facing some of them outwards around the rim. Return to fridge for at least 4 hours. Keep the rest of the liquid at room temperature.
8.When the first layer has set, add more flowers and pour on the remaining liquid. Chill again until the jelly top is set – at least 4 hours.
9.To serve, remove walls of springform tin. Warm a small sharp knife and run it around the edge of jelly to help you peel of the paper. Lift cake off metal base with a sturdy spatula or palette knife and remove paper base. Transfer to a serving plate or cake stand.
