This almond and ricotta cake is a real crowd pleaser at Vygie, a lovely new eating experience at Oaklands Farm outside Wellington. The recipe was created by Rose Gelderblom Waddilove using local produce for their farm dining room and they love to serve it at the end of a long lunch or with afternoon tea.

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120g salted butter

275g brown sugar

1 tsp vanilla extract

A few drops of almond extract

Zest of two cape rough skin lemons

4 free range eggs separated

240g ground almonds

300g Zandam ricotta

Icing sugar for dusting


  1. Butter a 22cm springform cake tin and preheat oven to 160ºC.
  2. Cream butter, sugar, vanilla, almond extract and lemon zest until pale and fluffy.
  3. Add egg yolks and beat on high speed until well combined.
  4. Add ground almonds and beat to combine.
  5. Beat egg whites to stiff peaks and fold into almond mixture.
  6. Pour into cake tin and bake for about 50 minutes until firmed up in the centre and browned on top.
  7. Allow to cool and dust with icing sugar.
  8. Great served with thick cream or a cup of herbal tea.


Photography by Rose Gelderblom Waddilove (the cake) and Jömeri Mouton (the cheese).


Saturday & Sunday: Closed
Monday to Thursday: 08H00-16H30
Friday: 08H00-15H00

© 2020 Zandam Cheese  |  All Rights Reserved 
ADDRESS: R312 Lichtenburg Road, Durbanville, 7551
MAP: Click to view in Google Maps
TEL: +27 21 976 9794

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