Grease and line the sides and bottom of a 20cm round cake tin with baking paper (a springform pan is best).
Preheat oven to 160 degrees celsius (150 degrees if using fan forced).
Use a vegetable peeler to peel off the yellow part of the lemons. Place the peeled lemon rind into the Thermomix bowl.Grate for 20 seconds, Speed 10, scraping down the bowl occasionally.
When you have a fine zest, add the eggs, ricotta, almond meal and caster sugar.Mix for 20 seconds, Speed 5 or until well combined.
Pour the mixture into the prepared tin.Sprinkle the flaked almonds over the top.
Bake for 50-60 minutes or until a skewer inserted into the middle comes out clean.TIP: don't overcook the cake - it's meant to be moist and dense.
Notes
RECIPE NOTES & TIPS
Almond meal is the same as ground almonds. It is more course however, than almond flour. You can buy almond meal from the dried fruit/nuts section of the supermarket.
Save time by using a vegetable peeler to remove the lemon zest from the lemon and then finely grate it in the Thermomix!
If you have a springform pan, that is the best option for this cake as it allows it to be easily removed from the tin. Alternatively, you can use a 20cm round cake tin that's been greased and lined.
Don't overcook the cake - it's meant to be moist and dense (a dessert-style cake).
If you notice that the almonds are browning too much, simply add a sheet of foil loosely over the top of the cake and continue cooking.
Test to see if the cake is cooked by inserting a skewer into the centre. It should come our clean or with a few moist crumbs on it.
Store the cake in an airtight container in the fridge for up to 3 days. Allow to come to room temperature before serving.
Freeze for up to 3 months. Allow to defrost in the fridge before serving.