A delicious gluten free cake made with almond meal, ricotta cheese and eggs. Lemon juice and zest adds a lovely flavour to this cake. Feel free to add extra lemon zest if you like.
I stir fried mushrooms first in butter oil and garlic, then added the rest of the ingredients for the sauce. I used extra basil and extra garlic for more flavour. I added 400g organic cherry tinned tomatoes, an additional 2 chopped tomatoes, and half cup parmesan cheese in the sauce. I added 200ml light cream, no milk, half cup white wine and thickened with cornflour paste. - 30 Jan 2017