Description
Perfect for Easter, this Italian almond ricotta cake is made with almond flour and ricotta and is naturally gluten free.
Ingredients
- ½ cup unsalted butter, at room temperature
- ¾ cup white sugar
- 2 teaspoons vanilla sugar
- 1 large lemon, zested and juiced
- 4 large eggs, divided
- 2 cups blanched almond flour
- 9 ounces ricotta cheese
- ⅓ cup white sugar
- ¼ cup sliced almonds, or to taste
- 1 tablespoon confectioners’ sugar for dusting
Instructions
- Preheat the oven to 325 degrees F (165 degrees C). Grease an 8-inch springform pan and line with parchment paper.
- Combine butter and 3/4 cup sugar in a large bowl; beat with an electric mixer until creamy
- about 3 minutes. Add vanilla sugar
- lemon zest
- and lemon juice; mix until well combined. Add egg yolks
- 1 at a time
- beating well after each addition.
- Fold in almond flour and ricotta cheese with a silicone spatula.
- Wash and dry the beaters and beat egg whites in a glass
- metal
- or ceramic bowl until foamy. Gradually add 1/3 cup sugar
- continuing to beat until stiff peaks form. Fold stiff egg whites into the batter. Pour batter into the prepared pan. Sprinkle with sliced almonds.
- Bake on the center rake of the preheated oven until edges of the cake are lightly browned
- about 50 minutes. Cake will still be a little wobbly in the middle.
- Remove from the oven and let the cake to cool completely in the pan before transferring to a cake platter
- about 1 hour. Dust with confectioners’ sugar before serving.
Servings: 10