Lemon Almond Ricotta Cake

recipe from Lisa @ The Cutting Edge of Ordinary
Original recipe from Honey & Figs

120 grams (1/2 cup or 1 stick) unsalted butter, softened

240 grams (2 cups) powdered sugar

2 vanilla beans (I used vanilla bean paste)

zest from 1 lemon

4 eggs (separated and at room temperature)

240 grams (2 1/2 cups) almond meal

300 grams (10 1/2 oz) ricotta

Freeze your beaters and a mixing bowl.

Heat oven to 400F (200ºC). Line a 20 cm round pan (9 inch) with parchment paper and set aside.

Beat softened butter, half of the sugar, vanilla seeds and lemon zest with an electrical mixer until pale and creamy, which should take about 5-6 minutes. Add egg yolks, one at time, and mix after each addition. Add almond meal and beat to combine. Fold in ricotta.

Take your mixing bowl and beaters out of the freezer. Beat egg whites and the remaining sugar until stiff. Gently, fold them into the cake batter.

Pour mixture into prepared pan and decorate with almond flakes if desired. Bake for 40-45 minutes (cover it with tinfoil after 25 minutes or so) until cooked. Let it cool for a couple of hours, or better yet, overnight!

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