Ricotta and Almond Flan

This cake is great chilled. It is drier than a cheescake, and not as cloyingly rich. Plus, it's gluten free. It is theoretically Kosher for Passover but you'd need substitutions for quite a few of the ingredients, so focus on Shavuot.
The only hard task is the citrus zest. Otherwise, easy.

1 c. almond flour
1/3 c. ground almonds (to give the cake more texture)
6 eggs
1 15. oz container part-skim ricotta
¾ c. sugar
¼ c. dark rum
1 t. vanilla
Grated zest of 2 oranges or lemons ( or one of each) - microplanes are perfect to do this
½ t. grated nutmeg (nice if it's freshly grated but I've never done that.)

Fruit for accompanying it - your choice.  Raspberries are nice, but really, anything. Great when local strawberries are in~

Preheat oven to 325°

Spray or butter a 9" springform pan or two smaller pans.

In large mixing bowl, mix all the ingredients. A hand mixer is good for this.

Spoon in the batter and bake until lightly browned on the edges and set in the center, about 40-45 minutes.

Remove the rim of the pan and set this on a lovely footed cake plate :-).  This would be a nice addition to a tea.  

- Just googled it and found out it is from The New York Times Jewish Cookbook, and the recipe is Regina Schambling's.  The original  says toast 1⅓ c slivered almonds for 3-5 minutes until just browned, at 300, and then grind them in a blender or food processor.