Flourless Ricotta Lemon And Almond Cake Recipe
Do you love soft, moist cakes? This Flourless Ricotta Lemon And Almond Cake Recipe is perfect. It is light and very fresh.
Equipment
- One 8-inch round cake pan.
- Parchment paper
- Two large mixing bowls.
- An electric hand mixer.
- A rubber spatula.
- A wire cooling rack.
Ingredients
- 2 cups ground almond meal.
- 1 cup fresh ricotta cheese.
- 3 large eggs separated.
- 3/4 cup granulated sugar.
- 1/2 cup softened unsalted butter.
- Zest of 2 organic lemons.
- 1 teaspoon vanilla extract.
- Flaked almonds for the topping.
Instructions
- Heat your oven to 320°F. Line your cake pan with paper.
- Beat butter and sugar until fluffy. Use a medium speed.
- Mix in the lemon zest. Stir in the ricotta cheese well.
- Add the egg yolks one by one. Mix until the batter is smooth.
- Add the almond meal slowly. Stir gently with a spatula.
- In another bowl, whip whites until stiff. They should look like clouds.
- Fold whites into the main batter. Do not stir too hard.
- Pour the batter into the pan. Bake for 45 to 50 minutes.
Notes
- Use fresh lemons for the best scent.
- Do not over-mix the egg whites.
- This keeps the cake very light.
- Let the cake cool completely before slicing.
- It sets better when it is cold.