Ricotta, Lemon & Almond Cake

Almost Christmas !…. This Italian Cake is a favourite dessert. Making it is relatively simple and everybody loves its moist texture. Flaked Almonds gives this cake a fine, stylish and yet great taste and… look ! See how its done at laclassedecuisine.com !

 

Ingredients for 4 to 6 People:

  • 250 g (1 cup) Ricotta Cheese
  • 100 g (3 oz) ground almonds
  • 80 g (2.5 oz) sugar
  • 4 free range eggs
  • 1 lemon
  • 20 g (3 Tbsp) flaked almonds

Preheat your oven to (160 °C)  320°F. Butter and sprinkle with sugar a round cake tin. Zest the lemon.
Beat the Ricotta cheese, then add the sugar and the lemon zest. Add the egg yolks, one by one, and finally, the almond powder. Mix well.
Beat the egg whites until stiff and gently add to the mixture. Pour it into your cake tin, sprinkle with almond flakes and bake for about 45 minutes. The cake should be golden brown but must remain soft.
Let cool the cake before removing from tin and sprinkle with icing sugar before serving.

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