Pre-heat your oven to 160C Fan.180C/350F/Gas Mark 4, and line a cupcake tin with paper cases
Cream together the caster sugar, butter and the zest of the lemons
Mix in the ricotta
Add the egg and the juice of 1 of the lemons and mix well
Then mix in the plain flour, bicarbonate of soda, baking powder and salt
Divide the mixture out between the paper cases
Sprinkle the toasted flaked almonds and demerara sugar over each cake
Bake for 20 minutes until risen and golden