GRANDMA’S LIMONCELLO, RICOTTA & ALMOND CAKE

A delicious and aromatic dessert that captures the essence of traditional Italian cuisine.

This recipe combines the aroma of limoncello with the creamy richness of ricotta and the sweetness of almonds to create a truly mouthwatering dessert.

Whether for a special occasion or just a taste of Italy, this cake will amaze you with its vibrant flavors and moist, tender crumb.

Get ready to embark on a culinary journey with this beloved family recipe that has been handed down for generations.

Why you will like this recipe

• Moist and flavorful: Ricotta keeps the cake moist, while lemon zest and limoncello add a bright, refreshing flavor.
• Nourishing texture: Almond flour creates a slightly dense but tender crumb with a delicious nutty undertone.
• Simple and elegant: Perfect for casual tea or as an elegant dessert with powdered sugar and fresh berries.

Preparation Time

• Active Preparation: 20 minutes
• Baking Time: 40 minutes
• Total Time: 1 hour

Servings

• 6-8 servings

Ingredients

• 1 1/2 cups almond flour
• 3/4 cup all-purpose flour
• 1 cup ricotta cheese
• 3/4 cup granulated sugar
• 3 eggs
• 7 tbsp butter, melted and cooled
• Grated peel of 1 lemon + 2 tbsp limoncello
• 1 tsp baking powder
• 1/2 cup slivered almonds
• A pinch of salt

METHOD

Melt the butter in a small saucepan and let it cool.

In a bowl, sift the dry ingredients: flour, almond flour, baking powder and the grated peel of a lemon.

Mix.

In another bowl, beat, using a planetary mixer or electric whips, the eggs with the sugar and pinch of salt.

Work until the mixture is frothy, light and fluffy.

From this time, use electric whisks at low speed.

Soften the ricotta with a fork and gently add it to the mixture.

Pour in the butter and then the limoncello in a trickle.

Add the dry ingredients a little at a time, mixing them well into the mixture.

Grease and flour a 9 X 2 inches baking pan and gently pour in the mixture.

Add the slivered almonds on top.

Finally, bake in a static, preheated oven at 350 F for 40 minutes.

Always do the toothpick test to make sure they are cooked.

Remove from the oven and allow to cool

Storage

• Room Temperature: Store in an airtight container for up to 2 days.
• Refrigeration: Extend freshness by refrigerating in an airtight container for up to 5 days. Bring to room temperature before serving.

Nutritional Information (Per Serving)

Grandma’s Limoncello, Ricotta & Almond Cake

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Prep Time 20 minutes mins

Baking Time 40 minutes mins

Servings 8

Calories 270 kcal

Ingredients

  

• 1 1/2 cups almond flour
• 3/4 cup all-purpose flour
• 1 cup ricotta cheese
• 3/4 cup granulated sugar
• 3 eggs
• 7 tbsp butter melted and cooled
• Grated peel of 1 lemon + 2 tbsp limoncello
• 1 tsp baking powder
• 1/2 cup slivered almonds
• A pinch of salt

Instructions

 

• In a bowl, sift the dry ingredients: flour, almond flour, baking powder and the grated peel of a lemon.
• Mix.
• In another bowl, beat, using a planetary mixer or electric whips, the eggs with the sugar and pinch of salt.
• Work until the mixture is frothy, light and fluffy.
• From this time, use electric whisks at low speed.
• Soften the ricotta with a fork and gently add it to the mixture.
• Pour in the butter and then the limoncello in a trickle.
• Add the dry ingredients a little at a time, mixing them well into the mixture.
• Grease and flour a 9 X 2 inches baking pan and gently pour in the mixture.
• Add the slivered almonds on top.
• Finally, bake in a static, preheated oven at 350 F for 40 minutes.
• Always do the toothpick test to make sure they are cooked.
• Remove from the oven and allow to cool