Recipe by Silvia Baldini — Indulge in this Italian classic, perfect for a midafternoon snack or breakfast. This Soft Almond and Lemon Ricotta Cake marries the rich, soft creaminess of ricotta cheese with the irresistible flavors of almond and lemon. Best part, it's naturally gluten-free, thanks to the exclusive use of almond flour. Enjoy.
| Servings | Prep Time |
| 8-10 people | 25 minutes |
| Cook Time |
| 40-45 |
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Recipe by Silvia Baldini — Indulge in this Italian classic, perfect for a midafternoon snack or breakfast. This Soft Almond and Lemon Ricotta Cake marries the rich, soft creaminess of ricotta cheese with the irresistible flavors of almond and lemon. Best part, it's naturally gluten-free, thanks to the exclusive use of almond flour. Enjoy.
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Ingredients
- 4 oz (115g) unsalted butter softened
- ¾ cup (150g) granulated sugar
- 1 teaspoon vanilla extract
- 4 large eggs, separated
- 15 oz (425g) whole milk ricotta
- 2 large lemons, finely grated zest
- 2 cups (200g) almond flour
- ¼ teaspoon baking powder
- 1 pinch fine sea salt
- ½ cup sliced almonds
- 2 tablespoons powdered sugar for dusting
Servings: people
Instructions
- Preheat your oven to 350°F Grease a 9-inch (23cm) springform pan and line the bottom with parchment paper.
- In a large mixing bowl, cream together the softened butter and granulated sugar until light and fluffy.
- Add the vanilla extract to the butter-sugar mixture. Mix well.
- Separate the egg yolks from the whites. Add the egg yolks to the butter-sugar mixture one at a time, ensuring each is fully incorporated before adding the next
- Gently fold in the whole milk ricotta and lemon zest into the mixture until well combined.
- In a separate bowl, whisk the egg whites with a pinch of salt until stiff peaks form.
- Gradually fold the almond flour and the baking powder into the ricotta mixture, ensuring it is well incorporated.
- Carefully fold the whipped egg whites into the batter in two or three additions. Be gentle to maintain the light and fluffy texture.
- Pour the batter into the prepared springform pan, smoothing the top with a spatula.
- Sprinkle the sliced almonds evenly over the batter.
- Bake in the preheated oven for 45-50 minutes or until a toothpick inserted into the center comes out clean. Allow the cake to cool in the pan for about 15 minutes, then transfer it to a wire rack to cool completely. Dust with powder sugar.
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