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Ricotta, almond and lemon cake

17/11/2023

The ricotta, almond, and lemon cake is a soft and fragrant dessert, ideal for ending a meal or for an energetic breakfast. Here’s how to make it.

Ingredients

  • 250 g of ricotta
  • 200 g of sugar
  • 3 eggs
  • The grated zest of 1 lemon
  • 150 g of almond flour
  • 100 g of all-purpose flour or cake flour
  • 1 packet of baking powder
  • A pinch of salt
  • Butter and flour for the cake tin
  • Icing sugar for decoration

Preparation

  1. Preheat the oven to 180 °C and butter and flour a cake tin (about 22-24 cm in diameter).

  2. In a bowl, mix the ricotta with sugar until you have a homogeneous mixture.

  3. Separate the yolks from the whites. Add the yolks to the ricotta and mix well.

  4. Add the lemon zest and almond flour, mixing thoroughly.

  5. Fold in the sifted flour with the baking powder and a pinch of salt into the mixture, stirring to avoid lumps.

  6. In a separate bowl, beat the egg whites until stiff peaks form and then gently fold them into the ricotta and almond mixture, working from the bottom up to avoid deflating them.

  7. Pour the mixture into the prepared tin and bake for about 35-40 minutes or until the surface of the cake is golden and a toothpick inserted in the center comes out clean.

  8. Let the cake cool in the tin, then remove it and dust with icing sugar before serving.

Curiosity

This cake combines the creaminess of the ricotta with the rich flavor of almonds and the fresh, citrus aroma of lemon. In some parts of Italy, on festive occasions or special events, it is prepared in even more elaborate variations, for example, adding lemon icing or flaked almonds on its surface. Moreover, the ricotta makes the cake particularly moist and tasty, and using almond flour in place of part of the wheat flour makes it a great option for those looking for gluten-free recipes, simply substituting the all-purpose flour with a gluten-free flour of your choice.

Ricotta, almond and lemon cake