This ricotta almond lemon cake is a delightful and light dessert, perfect for those who appreciate the subtle sweetness and flavors of almond and lemon, paired with the creamy texture of ricotta.
Ingredients:
- 4 oz (115g) unsalted butter, softened
- 3/4 cup (150g) granulated sugar
- 2 teaspoons vanilla extract
- 1/2 teaspoon almond extract
- 4 large eggs, separated
- 15 oz (425g) whole milk ricotta, well drained
- Zest of 1 or 2 large lemons, finely grated
- 2 cups (200g) almond flour
- A pinch of salt
- 1/2 cup sliced almonds
- 1 tablespoon powdered sugar for serving
Instructions:
- Preheat your oven to 350°F (175°C). Line an 8 or 9-inch cake or springform pan with parchment paper, and grease or spray the sides with cooking spray.
- In a large mixing bowl, cream together the softened butter and granulated sugar using an electric mixer until the mixture is smooth and pale.
- Add the ricotta cheese and continue beating until well combined and smooth.
- Scrape down the sides of the bowl and mix in the egg yolks, lemon zest, vanilla extract, and almond extract until smooth.
- Stir in the salt and almond flour until just combined.
- In a separate bowl, beat the egg whites until stiff peaks form. Gently fold a third of the whipped egg whites into the cake batter to lighten it. Then, carefully fold in the remaining egg whites until no streaks remain.
- Transfer the batter into the prepared pan and smooth the top. Sprinkle with sliced almonds.
- Bake for 55-60 minutes or until the cake is set and golden brown on top.
- Allow the cake to cool to room temperature in the pan. Once cooled, carefully remove the outer ring of the springform pan.
- Dust the cake with powdered sugar before serving.
Enjoy this ricotta almond lemon cake as a perfect finish to a meal or as a companion to your afternoon tea. Its delicate texture and rich flavor profile are sure to impress.
