Servings: 8
Lemon cake with almonds and ricotta – my favorite combination! This cake caught my eyes and stole my heart! Plus, the simple method of making a meringue of the egg whites is very interesting. This delicious Lemon Ricotta Cake with Almonds is a must-try!
INGREDIENTS
1 tsp vanilla extract
120 grams 4.2 oz Butter, softened
4 eggs, separated
240 grams 8.5 oz. almond meal
200 grams 7 oz. caster sugar
300 grams 10.6 oz. ricotta
1/4 c. lemon zest
icing sugar for serving
flaked almonds for decoration
How to make Lemon Ricotta Cake with Almonds
Step 1: Prepare the oven. Preheat it to 180 degrees C or 356 degrees F. Using the baking paper, line the base and sides of a 20 cm (8-inch) round cake tin.
Step 2: In a food processor, place 100 grams (3.5 oz.) of castor sugar and lemon zest. Pulse until finely ground. Add the butter and vanilla and beat with the sugar and zest mixture for about 10 minutes until pale and creamy.
Step 3: Now, add the egg yolks a piece at a time, beating well after each addition.
Step 4: Then, add the almond meal and mix until well blended. Lastly, fold in the ricotta.
Step 5: In a clean bowl, beat the egg whites until soft peaks form. Slowly add the rest of the sugar, beating until stiff peaks form. Into the cake mixture, mix a third of the egg whites. Then, carefully fold the remaining egg white mixture.
Step 6: Into the prepared cake tin, pour the mixture, smooth the top, and sprinkle with almond flakes.
Step 7: Place in the preheated oven and bake for about 40 to 45 minutes or until firm to the touch.
Step 8: Remove from the oven when done and let the cake cool in the tin completely.
Step 9: Take the cake off the tin once completely cooled and dust with icing sugar. Slice and serve. Enjoy!
Ingredients
- 1 tsp vanilla extract
- 120 grams 4.2 oz Butter, softened
- 4 eggs, separated
- 240 grams 8.5 oz. almond meal
- 200 grams 7 oz. caster sugar
- 300 grams 10.6 oz. ricotta
- 1/4 c. lemon zest
- icing sugar for serving
- flaked almonds for decoration
Instructions
Step 1: Prepare the oven. Preheat it to 180 degrees C or 356 degrees F. Using the baking paper, line the base and sides of a 20 cm (8-inch) round cake tin.
Step 2: In a food processor, place 100 grams (3.5 oz.) of castor sugar and lemon zest. Pulse until finely ground. Add the butter and vanilla and beat with the sugar and zest mixture for about 10 minutes until pale and creamy.
Step 3: Now, add the egg yolks a piece at a time, beating well after each addition.
Step 4: Then, add the almond meal and mix until well blended. Lastly, fold in the ricotta.
Step 5: In a clean bowl, beat the egg whites until soft peaks form. Slowly add the rest of the sugar, beating until stiff peaks form. Into the cake mixture, mix a third of the egg whites. Then, carefully fold the remaining egg white mixture.
Step 6: Into the prepared cake tin, pour the mixture, smooth the top, and sprinkle with almond flakes.
Step 7: Place in the preheated oven and bake for about 40 to 45 minutes or until firm to the touch.
Step 8: Remove from the oven when done and let the cake cool in the tin completely.
Step 9: Take the cake off the tin once completely cooled and dust with icing sugar. Slice and serve. Enjoy!
