Almond Ricotta Cake

This almond ricotta cake is perfect for Easter. Made with almond flour and creamy ricotta, it has a light cheesecake texture and is free of gluten.

• Preparation Time: 25 mins
• Cooking Time: 50 mins
• Total Time: 1 hr 15 mins
• Calories: 397 Calories

Ingredients

• 2 teaspoons vanilla sugar
• 1 tablespoon confectioners' sugar for dusting
• 4 large eggs, separated
• 1 large lemon, zested and juiced
• 2 cups blanched almond flour
• 9 ounces ricotta cheese
• 0.75 cup white sugar
• 0.33333334326744 cup white sugar
• 0.5 cup unsalted butter, at room temperature
• 0.25 cup sliced almonds, or to taste

Recipe Instructions

Step 1

Preheat the oven to 325 degrees F (165 degrees C). Grease an 8-inch springform pan and line with parchment paper.

Step 2

Bake on the center rake of the preheated oven until edges of the cake are lightly browned, about 50 minutes. Cake will still be a little wobbly in the middle.

Step 3

Bean 3/4 cup sugar and butter in a large bowl with an electric mixer until creamy, about 3 minutes. Add lemon zest, lemon juice, and vanilla sugar; mix until well combined. Add egg yolks, one at a time, beating well after each addition. Fold in almond flour and ricotta cheese with a silicone spatula.

Step 4

Wash and dry the beaters. Beat egg whites in a glass, metal, or ceramic bowl until foamy. Gradually add 1/3 cup sugar, continuing to beat until stiff peaks form. Fold stiff egg whites into almond-ricotta batter; pour into the prepared pan. Sprinkle with sliced almonds.

Step 5

Remove from the oven and let cake cool completely in the pan before transferring to a cake platter, about 1 hour. Dust with confectioners' sugar before serving.