Lemon Ricotta Almond Cake

IMG_2517Hello all– This little cake really surprised me.  I guess I should have imagined that a cake with all that ricotta would be be creamy and smooth. It looks like cake– tastes almost like cheese cake, lemony and so tender and light. Can you tell I liked it a lot? I think you would too…

Peel of 1 large lemon, grated
1/4 pound butter (1 stick), room temperature*
1 2/3 cup powdered sugar, divided
1 tsp. vanilla
4 eggs– yolks & whites separated
2  1/2 cup almond meal**
1  1/3 cup ricotta
1/2 cup sliced almonds
powdered sugar to dust the top

IMG_2531Beat together the butter, 1 1/3 cup of the powdered sugar, vanilla and lemon peel with the electric mixer until well blended and creamy smooth.

Beat in the 4 egg yolks with the mixer and then beat in the almond meal.  Next blend in the ricotta.

In a separate bowl beat the egg whites unit soft peaks form– several minutes!!  Then add the remaining 1/3 cup sugar and beat a few minutes more until stiff peaks form.

Gently fold the egg whites into the cake batter.

Spoon the batter into a 9″ spring form pan (or cake pan) that has been sprayed with cooking spray.  Sprinkle the almonds over the top of the cake.

Pop it all into a 325 degree oven for 45 to 55 minutes –until firm to the touch.

Let it cool completely and then dust the top with powdered sugar through a sieve.  Enjoy!

6 thoughts on “Lemon Ricotta Almond Cake

  1. Rhonda, this sounds amazing and I can’t wait to try it! Your description, with the lemony taste and the texture like cheesecake, convinced me! I’m going to try it with the almonds first and then do a little adjusting — nuts are a headache trigger although I can eat pecan pie with no problem, but others in my family have a much bigger problem with nuts.

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