This almond based cake will revolutionize the way you see almonds. This cake has an earthy almond flavor which mingles with hints of bright lemon all within a surprisingly creamy texture- thank you ricotta! Watch as this recipe becomes your go to dessert to impress guests with your sophisticated palate.
Freeze your beaters and a mixing bowl. Using a separate electric mixer, beat butter, half the sugar, vanilla seeds, and lemon zest with the chilled electric mixer until pale and creamy, about 5-6 minutes. Add egg yolks, one at a time, mixing after each addition. Add almond meal and beat to combine. Fold in ricotta. Take the cold beaters and bowl from the freezer. Beat egg whites and remaining sugar until stiff. Gently, fold them into the cake batter. Pour the mixture into an 8 inch spring form pan lined with parchment paper.
Decorate with almond flakes and bake at 400 degrees for 40-45 minutes- cover the cake with aluminum foil after 25 minutes until cooked. Let it cool for a few hours or overnight.
Ingredients
Directions
Freeze your beaters and a mixing bowl. Using a separate electric mixer, beat butter, half the sugar, vanilla seeds, and lemon zest with the chilled electric mixer until pale and creamy, about 5-6 minutes. Add egg yolks, one at a time, mixing after each addition. Add almond meal and beat to combine. Fold in ricotta. Take the cold beaters and bowl from the freezer. Beat egg whites and remaining sugar until stiff. Gently, fold them into the cake batter. Pour the mixture into an 8 inch spring form pan lined with parchment paper.
Decorate with almond flakes and bake at 400 degrees for 40-45 minutes- cover the cake with aluminum foil after 25 minutes until cooked. Let it cool for a few hours or overnight.
Thanks to Earthly Taste for the recipe!
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