Lemon Ricotta Cake
This cake is a combination of a pudding and a cake.
Remove the cake from the oven when the center is still
slightly soft. It is best served warm or at room temperature.
When served warm, the luscious creamy center balances
the texture of the almonds and tartness of the lemon.
Once the cake is refrigerated the center becomes firm.
Remove the cake from the oven when the center is still
slightly soft. It is best served warm or at room temperature.
When served warm, the luscious creamy center balances
the texture of the almonds and tartness of the lemon.
Once the cake is refrigerated the center becomes firm.
(Serves 6-8)
1 tablespoon butter
6 ounces blanched almonds, ground
1/4 cup flour
6 ounces butter, room temperature
1 cup sugar
4 eggs, separated
3/4 cup ricotta cheese
Zest of 3 lemons
1/4 cup lemon juice
Confectioners' sugar for dusting
Preheat oven to 325 degrees F.
Grease an 8-inch springform pan with the tablespoon of butter.
Line bottom of pan with parchment paper.
In a bowl, combine the ground almonds with the flour.
Set aside.
Using an electric mixer, beat 6 ounces of butter with sugar until light and fluffy.
Add the egg yolks. Continue beating until well combined.
Add the ricotta, lemon zest, and lemon juice. Beat until combined.
Fold in the almond-flour mixture. Set aside.
In a clean bowl, beat the egg whites until stiff peaks form.
Gently fold the whites into the cake mixture.
Pour into the prepared pan.
Bake 45 minutes until lightly browned and still slightly soft in the center.
Remove from oven and allow to cool in the pan.
Dust top with confectioners' sugar.
Serve warm or at room temperature.
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