Hello 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…
LEMON RICOTTA ALMOND CAKE
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
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!