Flourless Lemon and Ricotta Almond Cake
Author: 
Recipe type: Dessert
Prep time: 
Cook time: 
Total time: 
Serves: 8 slices
 
A simple, flourless cake, with flavours of almond and lemon.
Ingredients
  • 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
Instructions
  1. Heat oven to 325F.
  2. Line bottom of 8 inch cake pan with parchment paper.
  3. Combine butter, 165 grams of caster sugar, vanilla seeds, and lemon zest in a mixer, beating 8-10 minutes, or until pale & creamy.
  4. Scrape down sides of the bowl, adding egg yolks, one at a time while beating.
  5. Beat until fully combined.
  6. Add almond meal, continue to beat until combined.
  7. Fold in ricotta.
  8. In a clean bowl, beat egg whites, gradually combining the remaining sugar, and continuing to beat until soft peaks form.
  9. Add the beaten egg whites to the almond meal mixture in three parts, gently folding in.
  10. 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.
  11. Top with chopped almonds and icing sugar.
Recipe by The Adventures of Bob & Shan at https://theadventuresofbobandshan.com/flourless-lemon-ricotta-almond-cake/