This cake is special.
If you eat one slice… you will want to devour the whole thing!
- 1 stick soft butter
- 1 cup of granulated sugar
- 8.81 oz (1.1 ( ~ 1 1/8) US cups 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 FLine 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
ITALIAN EASTER RICOTTA, LIMONCELLO & ALMOND CAKE