Italian Almond Ricotta Cake

• tổng thời gian: 1 hour

Nguyên liệu

3 eggs

250 g ricotta cheese (1 cup)

200 g almond flour (2 cups)

130 g sugar (1/2 cup + 2.5 tbsp)

75 g butter (1/3 cup)

Lemon zest to taste

1 tsp vanilla extract

Hướng dẫn

Prepare ingredients by separating the eggs, placing the yolks in one bowl and the whites in another.

In a large mixing bowl, whisk together the egg yolks and sugar until the mixture becomes creamy and pale.

Add the ricotta cheese, softened butter, vanilla extract, and lemon zest to the yolk-sugar mixture. Mix until all the ingredients are well combined and smooth.

Gradually mix in the almond flour, ensuring it's evenly distributed throughout the batter.

In a separate bowl, whip the egg whites until stiff peaks form.

Gently fold the whipped egg whites into the almond-ricotta batter, being careful not to deflate the mixture.

Grease a 8-inch (20 cm) cake pan and line the bottom with parchment paper.

Pour the batter into the prepared cake pan and smooth the top. Sprinkle almond flakes evenly over the top of the batter.

Place the cake in the preheated oven at 350°F (180°C) and bake for about 50 minutes.

Allow the cake to cool in the pan for about 10 minutes before transferring it to a wire rack to cool completely. Once cooled, slice and enjoy your delicious flourless almond ricotta cake!

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