✨️ ALMOND RICOTTA CAKE ✨️
This Italian almond ricotta cake is a new favourite of mine, the flavour and texture are irresistible! Quick, easy to make, and naturally gluten-free 💛
RECIPE - Serves 8
Ingredients 🛒
115g/4oz Butter, softened
150g/3/4 Cup Granulated Sugar
1 Tsp Vanilla Essence
1/2 Tsp Almond Extract
4 Large Eggs, separated
425g/15oz Ricotta, drained
200g/7oz Almond Flour
Zest of 1 Lemon
1/2 Cup Slivered Almonds
Icing Sugar/Powdered Sugar for dusting
Method:
Preheat oven to 180C/350F.
Line the base of a 23cm/9-inch springform pan with parchment paper and butter grease the sides.
In a large bowl, add the butter and sugar and beat for a few minutes until creamy and smooth. Add the ricotta and beat until well combined.
Add the egg yolks, lemon zest, vanilla and almond extract. Continue beating on medium speed until smooth.
Add the ground almonds and mix just until combined.
Beat the egg whites until stiff peaks form. Add a third of the whipped egg whites to the cake batter and gently fold. Repeat with remaining egg whites, and fold until incorporated.
Pour the batter into prepared cake pan. Sprinkle the top with sliced almonds and bake in oven for 50 minutes, until set and golden on top. Let the cake cool to room temperature before removing from pan. Dust with icing sugar before serving.
Enjoy! 😊