½ cup unsalted butter, at room temperature
¾ cup white sugar
2 teaspoons vanilla sugar
1 large lemon, zested and juiced
4 large eggs, separated
2 cups blanched almond flour
9 ounces ricotta cheese
⅓ cup white sugar
¼ cup sliced almonds, or to taste
1 tablespoon confectioners' sugar for dusting
Step 1 Preheat the oven to 325 degrees F (165 degrees C). Grease an 8-inch springform pan and line with parchment paper.
Step 2 Combine butter and 3/4 cup sugar in a large bowl; beat with an electric mixer until creamy, about 3 minutes. Add vanilla sugar, lemon zest, and lemon juice; mix until well combined. Add egg yolks, 1 at a time, beating well after each addition.
Step 3 Fold in almond flour and ricotta cheese with a silicone spatula.
Step 4 Wash and dry the beaters and beat egg whites in a glass, metal, or ceramic bowl until foamy. Gradually add 1/3 cup sugar, continuing to beat until stiff peaks form. Fold stiff egg whites into the batter. Pour batter into the prepared pan. Sprinkle with sliced almonds.
Step 5 Bake on the center rake of the preheated oven until edges of the cake are lightly browned, about 50 minutes. Cake will still be a little wobbly in the middle.
Step 6 Remove from the oven and let the cake cool completely in the pan before transferring to a cake platter, about 1 hour. Dust with confectioners' sugar before serving.
Perfect for Easter, this Italian almond ricotta cake is made with almond flour and ricotta and is naturally gluten free.
Prep Time: 20 mins
Cook Time: 50 mins
Additional Time: 1 hrs
Total Time: 2 hrs 10 mins
Servings: 10
Yield: 1 8-inch cake
Nutrition Facts (per serving)
397 Calories
27g Fat
32g Carbs
11g Protein