This cake is special.
If you eat one slice… you will want to devour the whole thing!
LIMONCELLO & RICOTTA ALMOND CAKE
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: 1Amount 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
Where do you get limoncello?
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.
Amazon or you can use Vodka
Its very easy to make at home too! Lots of recipes out there, and really good added to unsweetened tea in the summer!
Is there anything you can replace the ricotta with to make the cake dairy free please. This recipe looks delicious!
Yes. You can replace without problem.
Happy New Year
What can you use instead of limoncello
Lemon juice.
Happy New Year!
Can I use Almond Meal instead of Almond Flour?
Yes Maria.
Happy New Year!
Is it possible to reduce the amount of sugar in these recipes especially the Lemonccello Ricotta cake?
Yes, no problem.
Happy New Year
Can limencello be substituted with lemon juice?
Sure.You can use lemon juice.
Happy New Year
Yes, no problem.
Happy New Year!
Can I use regular flour?
Yes Danielle.
Happy New Year!
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?
Can I bake it the day before serving.?Can I use a square 20cm tin?
Yes Sandra, no problem. Give me feedback when you serve cake.