Flourless Lemon and Ricotta Almond Cake
Author: The Adventures of Bob & Shan
Recipe type: Dessert
Prep time:
Cook time:
Total time:
Serves: 8 slices
- 120 g (1 stick) unsalted butter, softened
- 275 g (1⅓ cups) caster sugar
- 1 vanilla bean, split and seeds scraped
- ¼ cup lemon zest
- 4 eggs, separated and at room temperature
- 240 g (2½ cups) almond meal
- 300 g (10.5 oz ricotta)
- Chopped almonds (for topping)
- Icing Sugar
- Heat oven to 325F.
- Line bottom of 8 inch cake pan with parchment paper.
- Combine butter, 165 grams of caster sugar, vanilla seeds, and lemon zest in a mixer, beating 8-10 minutes, or until pale & creamy.
- Scrape down sides of the bowl, adding egg yolks, one at a time while beating.
- Beat until fully combined.
- Add almond meal, continue to beat until combined.
- Fold in ricotta.
- In a clean bowl, beat egg whites, gradually combining the remaining sugar, and continuing to beat until soft peaks form.
- Add the beaten egg whites to the almond meal mixture in three parts, gently folding in.
- Pour cake mix into pan, bake for 45-60 minutes, or until firm to touch, and a toothpick can be cleanly removed from the center of the cake.
- Top with chopped almonds and icing sugar.
Recipe by The Adventures of Bob & Shan at https://theadventuresofbobandshan.com/flourless-lemon-ricotta-almond-cake/
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