Italian Cakes & Dessert Recipes Italian Christmas Cookies & Recipes


One of my favorite combinations.  Light, tangy, smooth and simple. Double boom.

Truth be told, I made this cake twice.

I first made a version using semolina flour but didn’t quite like the texture of the cake.

So for this version, I swamped out the semolina flour with almond flour.

I like the crumb on this version much better.

And it is now gluten-free too (if you be sure to use gluten-free baking powder).

This dessert is not overly sweet – great with that morning coffee or paired with some vanilla gelato to end the meal.

And simple, simple, simple.




Yield: 6 to 8



  • 1 stick unsalted butter, softened (113 grams)
  • 1 1/3 cups sugar
  • 1 cup full-fat ricotta
  • 1 teaspoon vanilla
  • Zest from 1 organic lemon
  • 3 eggs, room temperature, separated
  • 3 tablespoons limoncello
  • 2 1/2 cups almond flour
  • 1 teaspoon baking powder
  • 1/3 cup sliced almonds
  • Powdered sugar, for dusting





    1. Preheat oven to 325 degrees Fahrenheit. Butter a 9-inch springform pan. Line the bottom of the pan with parchment paper.
    2. Using an electric mixer, beat the butter and sugar together until incorporated. Mix in the ricotta, vanilla and lemon zest.
    3. Scrape down the sides of the bowl, then add the egg yolks, one at a time, continuing to beat until very light and creamy. Add in the limoncello, almond flour and baking powder and beat to combine.
    4. In a separate clean chilled bowl, beat the egg whites with an electric mixer until stiff peaks form. Gently fold the egg whites into the cake mixture. (Don’t worry if white streaks remain – they will disappear once in the oven.)
    5. Pour the mixture into the prepared springform pan. Smooth the top with a spatula or spoon. Sprinkle with the sliced almonds. Bake for 40-45 minutes or until firm yet slightly springy to the touch.
    6. Allow to cool completely. (It will fall slightly.) Dust with the powdered sugar and serve!






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  • Reply
    Harby Williams
    December 30, 2021 at 2:11 pm

    Where do you get limoncello?

    • Reply
      Riesiele Flavin
      December 30, 2021 at 11:49 pm

      I purchased my last bottle at Trader Joe’s. I would think any market would carry Lemoncello. It is an alcohol so check the liquor department.

    • Reply
      Eatalian Recipes
      December 31, 2021 at 12:03 pm

      Amazon or you can use Vodka

    • Reply
      Karri Baer
      January 3, 2022 at 1:25 am

      Its very easy to make at home too! Lots of recipes out there, and really good added to unsweetened tea in the summer!

  • Reply
    December 30, 2021 at 8:31 pm

    Is there anything you can replace the ricotta with to make the cake dairy free please. This recipe looks delicious!

    • Reply
      Eatalian Recipes
      December 31, 2021 at 12:03 pm

      Yes. You can replace without problem.
      Happy New Year

  • Reply
    December 31, 2021 at 12:41 am

    What can you use instead of limoncello

  • Reply
    December 31, 2021 at 1:21 am

    Can I use Almond Meal instead of Almond Flour?

  • Reply
    December 31, 2021 at 6:07 am

    Is it possible to reduce the amount of sugar in these recipes especially the Lemonccello Ricotta cake?

  • Reply
    December 31, 2021 at 10:49 am

    Can limencello be substituted with lemon juice?

  • Reply
    December 31, 2021 at 3:22 pm

    Can I use regular flour?

  • Reply
    January 4, 2022 at 10:02 pm

    I made this recipe and after cooking for 55 minutes and letting cool completely the center is still very soft. Seems like it’s not cooked. Is this how it’s supposed to be?

  • Reply
    sandra mangiagalli
    January 12, 2022 at 10:49 am

    Can I bake it the day before serving.?Can I use a square 20cm tin?

    • Reply
      Eatalian Recipes
      January 12, 2022 at 10:50 am

      Yes Sandra, no problem. Give me feedback when you serve cake.

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