Almond Ricotta Cake

Almond Ricotta Cake

Perfect for Easter, this Italian almond ricotta cake is made with almond flour and ricotta and is naturally gluten free.

Preparation Time
20 mins
Cooking Time
50 mins
Total Time
1 hr 10 mins
Calories
397 Calories

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
Combine butter and 3/4 cup sugar in a large bowl; beat with an electric mixer until creamy, about 3 minutes. Add vanilla sugar, lemon zest, and lemon juice; mix until well combined. Add egg yolks, 1 at a time, beating well after each addition.
Step 3
Fold in almond flour and ricotta cheese with a silicone spatula.
Step 4
Wash and dry the beaters and 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 the batter. Pour batter into the prepared pan. Sprinkle with sliced almonds.
Step 5
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 6
Remove from the oven and let the cake to cool completely in the pan before transferring to a cake platter, about 1 hour. Dust with confectioners' sugar before serving.
Almond Ricotta Cake
Almond Ricotta Cake
Almond Ricotta Cake
Almond Ricotta Cake

Ingredients

  • ¾ cup white sugar
  • ⅓ cup white sugar
  • 2 teaspoons vanilla sugar
  • 1 tablespoon confectioners' sugar for dusting
  • ½ cup unsalted butter, at room temperature
  • 4 large eggs, separated
  • 1 large lemon, zested and juiced
  • 2 cups blanched almond flour
  • 9 ounces ricotta cheese
  • ¼ cup sliced almonds, or to taste

Categories

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