Italian Almond Ricotta Cake with Lemon (Gluten-Free)

Name: Italian Almond Ricotta Cake with Lemon (Gluten-Free)
Total time: 3300 s
Yield: 10 to 12 people
Cuisine: American
Ingredients: 1/2 cup (115 g) unsalted butter, at room temperature; 3/4 cup (150 g) white sugar; 2 teaspoons vanilla extract; 1/2 teaspoon almond extract; Zest from 1 or 2 lemons (I used 2); 4 eggs (separated), at room temperature; 15 oz (425 g) whole milk ricotta, at room temperature; 2 cups (200 g) blanched almond flour; Pinch salt; 1/2 cup sliced almonds; Powdered sugar (for dusting)

Chris Gan @ChrissyAlpha

I needed to whip up a dessert when we invited friends over for dinner. This is a delightfully moist and flavorful dessert that was unlike any other that I’ve made. It’s not fluffy and light like a standard American-style cake. The almond flour and ricotta give it a consistency that is more akin to a cheesecake. I’d definitely make it again.
#Dessert #Sweet #Decadent #Rich #GF

Chris Gan @ChrissyAlpha

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Ingredients

50 to 55 minutes

10 to 12 people

1/2 cup (115 g)unsalted butter, at room temperature
3/4 cup (150 g)white sugar
2 teaspoonsvanilla extract
1/2 teaspoonalmond extract
Zest from 1 or 2 lemons (I used 2)
4eggs (separated), at room temperature
15 oz (425 g)whole milk ricotta, at room temperature
2 cups (200 g)blanched almond flour
Pinchsalt
1/2 cupsliced almonds
Powdered sugar (for dusting)

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Steps

50 to 55 minutes

1

Gather your ingredients.
Ensure the butter, eggs, and ricotta cheese are room temperature.
2

Drain the ricotta cheese using a fine sieve.
3

Zest the lemons and set the zest aside.
4

Separate the eggs. The yolks can go into a small bowl; the whites should go into a large bowl.
5

Cut a round of parchment paper to fit the bottom of a 9” pan or springform pan with removable sides.
Grease the bottom of the pan, and place the parchment on it. Then, lightly grease the parchment paper and sides of the pan. You can use a cooking spray like “Pam”, or shortening.
6

Preheat the oven to 350°F.
7

Cream the butter in a stand mixer for about 3 minutes on medium speed to make it fluffy. Add the white sugar and cream for 4 minutes more, scraping the bowl halfway through.
If you don’t have a stand mixer, a hand mixer will work fine.
8

Add the ricotta cheese and cream for about 5 minutes on medium speed.
9

Add the egg yolks one at a time, mixing well after each addition.
10

Scrape the bowl well. Add the salt and extracts and continue mixing for 2 minutes.
11

Gently stir the almond flour in by hand until no dry streaks remain.
12

Beat the egg whites until stiff peaks form.
13

Add about 1/3 of the egg whites to the batter. Gently fold it in, then repeat the process until all the egg whites have been added. Proceed gently so as not to knock the air out of the batter.
14

Transfer the batter to the greased pan and gently smooth out the top. Sprinkle the top with sliced almonds. Bake in the preheated oven for 45 to 50 minutes or until til the top is lightly browned. It’s okay if the middle is slightly jiggly.
15

Remove from the oven and place on a rack to cool.
16

You can serve the cake directly from the pan. If you used a springform pan, you can remove the sides for a cleaner presentation.
I was able to flip my cake from the pan onto a plate for serving.
Dust the top of the cake with powdered sugar before serving. You can serve slices with fruit, whipped cream, or crème anglaise.