Italian Cakes & Dessert Recipes, Italian Christmas Cookies & Recipes

GRANDMA’S LIMONCELLO & RICOTTA ALMOND CAKE: This Cake is Like a DREAM!

20 comments

This cake is special.

If you eat one slice… you will want to devour the whole thing!


 

LIMONCELLO & RICOTTA ALMOND CAKE

LIMONCELLO & RICOTTA ALMOND CAKE

Yield: 8
Prep Time: 20 minutes
Cook Time: 40 minutes
Total Time: 1 hour

This cake is special.

If you eat one slice... you will want to devour the whole thing!

Ingredients

  • 1 stick soft butter
  • 1 cup of granulated sugar
  • 1 cup full fat ricotta cheese
  • 1 1/2 tsp vanilla extract
  • 2 tbsp freshly grated lemon zest
  • 3 eggs separated at room temperature
  • 2 tbsp lemon juice or Limoncello
  • 1 cup of almond flour
  • 1 tsp baking powder
  • 1/4 cup sliced almonds
  • powdered sugar for dusting

Instructions

Preheat the oven to 320 degrees F

Line an 8 inch cake tin with parchment paper. Also line the base of the tin with the parchment paper.

Mix the baking powder into the almond flour. Set aside.

Separate the yolks from whites. Set aside.

In a medium sized bowl, beat the butter and sugar with the help of an electric mixer until fully combined. Add in the ricotta, vanilla and lemon zest.

Add the yolks, continue beating while scraping down the sides of the bowl. Beat until the mixture becomes light and creamy. Add the lemon juice and almond flour. Mix to combine.

In a separate bowl beat the egg whites until stiff peaks form. Carefully fold the beaten whites into the cake mixture.

Pour the mixture into the already prepared baking tin. Smooth out the surface of the batter with the help of a spatula. Sprinkle the top with sliced almonds.

Bake for 45-50 minutes or until the cake is firm.

Let the cake cool completely before slicing.

Dust with powdered sugar before serving

Nutrition Information:
Yield: 8 Serving Size: 1
Amount Per Serving: Calories: 455Total Fat: 26gSaturated Fat: 11gTrans Fat: 0gUnsaturated Fat: 13gCholesterol: 116mgSodium: 206mgCarbohydrates: 47gFiber: 2gSugar: 42gProtein: 10g

 

 

Servings:8

INGREDIENTS:

  • 1 stick soft butter
  • 1 cup of granulated sugar
  • 1 cup full fat ricotta cheese
  • 1 1/2 tsp vanilla extract
  • 2 tbsp freshly grated lemon zest
  • 3 eggs separated at room temperature
  • 2 tbsp lemon juice or Limoncello
  • 1 cup of almond flour
  • 1 tsp baking powder
  • 1/4 cup sliced almonds
  • powdered sugar for dusting

 

RECIPE FROM SCRATCH

 Preheat the oven to 320 degrees F

 
 
Line an 8 inch cake tin with parchment paper. Also line the base of the tin with the parchment paper.
 
 
Mix the baking powder into the almond flour. Set aside.
Separate the yolks from whites. Set aside.
In a medium sized bowl, beat the butter and sugar with the help of an electric mixer until fully combined. Add in the ricotta, vanilla and lemon zest.
Add the yolks, continue beating while scraping down the sides of the bowl. Beat until the mixture becomes light and creamy. Add the lemon juice and almond flour. Mix to combine.
In a separate bowl beat the egg whites until stiff peaks form. Carefully fold the beaten whites into the cake mixture.
 
Pour the mixture into the already prepared baking tin. Smooth out the surface of the batter with the help of a spatula. Sprinkle the top with sliced almonds.
Bake for 45-50 minutes or until the cake is firm.
Let the cake cool completely before slicing.
Dust with powdered sugar before serving

 

 

NONNA’S ITALIAN LEMON & RICOTTA SQUARES

 

 

 

 

 

ITALIAN COOKIES WITH HONEY WALNUT FILLING

 

 

 

Facebook Comments Box

20 Comments

  1. Harby Williams

    Where do you get limoncello?

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

  3. What can you use instead of limoncello

  4. Can I use Almond Meal instead of Almond Flour?

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

  6. Can limencello be substituted with lemon juice?

  7. Can I use regular flour?

  8. 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?

  9. sandra mangiagalli

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

Leave a Reply