Description
2 cups ricotta cheese
¾ cup granulated sugar
3 large eggs
1 tsp vanilla extract
Zest of 1 lemon
1 tbsp lemon juice
½ cup almond flour
¼ cup all-purpose flour
½ tsp baking powder
¼ tsp salt
¼ cup sliced almonds (for topping)
Powdered sugar (for dusting)
Directions:
Preheat your oven to 350°F (175°C). Grease and line an 8-inch springform pan with parchment paper.
In a large bowl, whisk the ricotta cheese and sugar until smooth.
Add eggs one at a time, mixing well after each addition. Stir in vanilla extract, lemon zest, and lemon juice.
In a separate bowl, whisk together almond flour, all-purpose flour, baking powder, and salt.
Gradually fold the dry into the ricotta mixture until well combined.
Pour the batter into the prepared pan and smooth the top.
Sprinkle sliced almonds evenly over the surface.
Bake for 40-45 minutes or until the center is set and the top is lightly golden.
Let cool completely, then dust with powdered sugar before serving.
Prep Time: 15 minutes Cooking Time: 45 minutes Total Time: 1 hour Kcal: 260 per slice Servings: 8 slices
Step-by-Step Guide
Follow these detailed instructions for a perfect, creamy ricotta cake.
- Preparation: Begin by preheating your oven to 350°F (175°C). Grease an 8-inch springform pan and line the bottom with a circle of parchment paper. This prevents sticking and ensures easy release.
- Mix Wet Ingredients: In a large mixing bowl, combine the ricotta cheese and granulated sugar. Use a whisk to beat them together for 2-3 minutes until the mixture is completely smooth and no lumps remain.
- Incorporate Eggs & Flavor: Add the eggs one at a time, whisking thoroughly after each addition until fully incorporated. Then, stir in the vanilla extract, fresh lemon zest, and lemon juice.
- Combine Dry Ingredients: In a separate, medium bowl, whisk together the almond flour, all-purpose flour, baking powder, and salt. This ensures even distribution of the leavening agent.
- Fold Together: Add the dry ingredient mixture to the ricotta mixture. Use a spatula to gently fold until just combined. Avoid overmixing to keep the cake light.
- Bake: Pour the batter into the prepared pan, smoothing the top. Sprinkle the sliced almonds evenly over the surface. Bake on the center rack for 40-45 minutes. The cake is done when the edges are set and golden, and the center has a slight jiggle.
- Cool & Serve: Let the cake cool in the pan on a wire rack for at least 1 hour. Run a knife around the edge before releasing the springform. Dust generously with powdered sugar just before slicing.
Serving Suggestions
This versatile cake is delightful on its own but can be elevated with simple pairings. Serve slices with a dollop of whipped cream or a scoop of vanilla bean ice cream. For a fresh contrast, accompany it with a berry compote made from lightly sweetened raspberries or strawberries. A cup of strong espresso or a glass of dessert wine like Moscato d’Asti makes for a perfect finish.
How-to Summary
Create a smooth ricotta-sugar base, whisk in eggs and lemon flavor, then fold in combined dry ingredients. Bake at 350°F for 40-45 minutes until set, then cool completely before dusting with powdered sugar and topping with almonds.
Frequently Asked Questions
Can I use full-fat vs. part-skim ricotta?
Full-fat ricotta is highly recommended for the creamiest texture and richest flavor. Part-skim will work but may yield a slightly less tender cake.
How should I store leftovers?
Store covered in the refrigerator for up to 4 days. The powdered sugar will dissolve, so re-dust slices when serving.
Can I make this cake gluten-free?
Yes. Simply replace the 1/4 cup of all-purpose flour with an additional 1/4 cup of almond flour or a gluten-free 1:1 baking flour blend.
Why use a springform pan?
The delicate, moist structure of this cake makes it difficult to cleanly invert. A springform pan allows for easy removal without flipping the cake.
My cake is very wet in the center. What happened?
This is likely due to underbaking or inaccurate oven temperature. Use an oven thermometer to check. The center should be set and not liquid.
Common Mistakes to Avoid
- Overmixing the Batter: Once the dry and wet ingredients are combined, stop folding. Overmixing develops gluten, leading to a dense, tough cake.
- Using Cold Ingredients: Ensure eggs and ricotta are at room temperature for a smoother batter and more even rise.
- Skipping the Parchment Paper: Even with a greased springform, parchment is crucial for a guaranteed clean release.
- Cutting While Warm: This cake needs time to set fully as it cools. Cutting it warm will cause it to crumble.
Conclusion
This lemon almond ricotta cake is a stunningly simple dessert that delivers elegant flavor and a luxuriously creamy texture. By following the step-by-step guide and heeding the common pitfalls, you can reliably create an impressive treat perfect for any occasion, from a casual family gathering to a sophisticated dinner party. Its balance of bright citrus, nutty almonds, and rich cheese is sure to become a cherished recipe in your collection.
