This moist, light, and lemony cake is the perfect cake for every occasion. A beautiful cake decorated with almonds. If you do not want an overly sweet dessert, adjust the sugar to taste (I reduced the sugar to about 200 grams).
INGREDIENTS :
- 275 g (1 1/3 c.) caster sugar
- 120 g (1 stick) unsalted butter softened
- 1 vanilla bean, split and seeds scraped
- 240 g (2 1/2 c.) almond meal
- 4 eggs, separated and at room temperature
- 300 g (10 1/2 ounces) ricotta
- 1/4 c. lemon zest
- Icing sugar, for dusting
- Flaked almonds, to decorate
DIRECTIONS :
Step 1: Prepare the oven. Preheat it to 160 degrees C (fan-forced) or 325 degrees F (fan-forced). Using the baking paper, line a 20 cm round cake tin and set it aside.
Step 2: In an electric mixer, place the butter along with the 165 g caster sugar, vanilla seeds, and lemon zest. Beat for about 8 to 10 minutes or until pale and creamy, scraping down the sides of the bowl. Next, slowly add the egg yolks, a piece at a time, and beat until well combined. Then, add the almond meal and mix well until blended. Lastly, fold in the ricotta.
Step 3: In a clean bowl, beat the egg whites using a hand-held electric mixer until soft peaks form. Slowly add the rest of the sugar and beat well. Into the cake mixture, gently fold a third of the egg whites. Do the same with the remaining egg whites.
Step 4: Into the prepared cake tin, pour the mixture. Using a palette knife, smooth the tops, and decorated them with almond flakes. Place in the preheated oven and bake for about 40 to 45 minutes or until the cake is firm to the touch.
Step 5: Remove the cake from the oven and let it cool fully in the cake tin. Before serving, dust the cake with icing sugar.
LEMON, RICOTTA AND ALMOND FLOURLESS CAKE
Ingredients
- 275 g (1 1/3 c.) caster sugar
- 120 g (1 stick) unsalted butter softened
- 1 vanilla bean, split and seeds scraped
- 240 g (2 1/2 c.) almond meal
- 4 eggs, separated and at room temperature
- 300 g (10 1/2 ounces) ricotta
- 1/4 c. lemon zest
- Icing sugar, for dusting
- Flaked almonds, to decorate
Instructions
Step 1: Prepare the oven. Preheat it to 160 degrees C (fan-forced) or 325 degrees F (fan-forced). Using the baking paper, line a 20 cm round cake tin and set it aside.
Step 2: In an electric mixer, place the butter along with the 165 g caster sugar, vanilla seeds, and lemon zest. Beat for about 8 to 10 minutes or until pale and creamy, scraping down the sides of the bowl. Next, slowly add the egg yolks, a piece at a time, and beat until well combined. Then, add the almond meal and mix well until blended. Lastly, fold in the ricotta.
Step 3: In a clean bowl, beat the egg whites using a hand-held electric mixer until soft peaks form. Slowly add the rest of the sugar and beat well. Into the cake mixture, gently fold a third of the egg whites. Do the same with the remaining egg whites.
Step 4: Into the prepared cake tin, pour the mixture. Using a palette knife, smooth the tops, and decorated them with almond flakes. Place in the preheated oven and bake for about 40 to 45 minutes or until the cake is firm to the touch.
Step 5: Remove the cake from the oven and let it cool fully in the cake tin. Before serving, dust the cake with icing sugar.
