ALMOND, RICOTTA & LEMON CAKE (TORTA ALLA RICOTTA, MANDORLE E LIMONE)

This delicious dessert combines the creamy richness of ricotta, the nutty goodness of almonds and the vibrancy of lemons.

With its moist and tender crumb, this cake is a perfect slice of heaven for any occasion.

Whether it’s a party or a simple treat, this recipe will leave everyone speechless.

Why you will love this recipe

• Rich and moist: The ricotta cheese ensures a delicious texture.
• Fresh and flavorful: Lemon adds a refreshing citrus note.
• Easy to make: Simple steps for a sophisticated result.

Preparation: 15 minutes

Cooking Time: 40 minutes

Total Time: 55 minutes

Servings: 8

Ingredients

• 1 ½ cups almond flour
• 1 cup all-purpose flour
• 1 cup ricotta cheese
• 1 cup granulated sugar
• 3 eggs
• ½ cup butter, melted and cooled
• Grated peel of 1 lemon + 2 tbsp lemon juice
• 2 tbsp baking powder
• ½ cup slivered almonds

METHOD

Prepare the Dry Ingredients:

• Melt the butter in a small saucepan and let it cool.
• In a large bowl, sift together almond flour, all-purpose flour, baking powder, and grated lemon peel. Stir to combine.

Mix the Wet Ingredients:

• In another bowl, beat the eggs with the sugar and a pinch of salt using an electric mixer until light, fluffy, and frothy.
• Lower the mixer speed and add the ricotta, mixing gently.
• Gradually pour in the cooled melted butter and lemon juice, mixing until well combined.

Combine Wet and Dry Ingredients:

• Add the dry ingredients to the wet mixture a little at a time, folding gently to avoid deflating the batter.

Prepare for Baking:

• Grease and flour a 9.4-inch-diameter baking pan.
• Pour the batter into the prepared pan, smoothing the top.
• Sprinkle the slivered almonds evenly over the surface.

Bake the Cake:

• Preheat the oven to 350°F (175°C).
• Bake the cake in a static oven for 40 minutes, or until a toothpick inserted in the center comes out clean.

Cool and Serve:

• Remove the cake from the oven and let it cool in the pan for 10 minutes.
• Transfer to a wire rack to cool completely before slicing and serving.

Tips for Success

• Use Fresh Ricotta: For the best texture and flavor, use high-quality, fresh ricotta.
• Room Temperature Ingredients: Ensure all ingredients are at room temperature for smoother mixing.
• Don’t Skip the Toothpick Test: Oven times can vary, so check for doneness at 35 minutes.

Nutritional Facts (Per Serving)

This Lemon Ricotta Almond Cake is the ultimate blend of creamy, nutty, and zesty flavors.

Whether served as a dessert or a tea-time treat, it’s guaranteed to brighten your day.

Enjoy!

Almond, Ricotta & Lemon Cake (Torta Alla Ricotta, Mandorle E Limone)

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Prep Time 15 minutes mins

Cook Time 39 minutes mins

Servings 8

Calories 340 kcal

Ingredients

  

• 1 ½ cups almond flour
• 1 cup all-purpose flour
• 1 cup ricotta cheese
• 1 cup granulated sugar
• 3 eggs
• ½ cup butter melted and cooled
• Grated peel of 1 lemon + 2 tbsp lemon juice
• 2 tbsp baking powder
• ½ cup slivered almonds

Instructions

 

Prepare the Dry Ingredients:

• Melt the butter in a small saucepan and let it cool.
• In a large bowl, sift together almond flour, all-purpose flour, baking powder, and grated lemon peel. Stir to combine.

Mix the Wet Ingredients:

• In another bowl, beat the eggs with the sugar and a pinch of salt using an electric mixer until light, fluffy, and frothy.
• Lower the mixer speed and add the ricotta, mixing gently.
• Gradually pour in the cooled melted butter and lemon juice, mixing until well combined.

Combine Wet and Dry Ingredients:

• Add the dry ingredients to the wet mixture a little at a time, folding gently to avoid deflating the batter.

Prepare for Baking:

• Grease and flour a 9.4-inch-diameter baking pan.
• Pour the batter into the prepared pan, smoothing the top.
• Sprinkle the slivered almonds evenly over the surface.

Bake the Cake:

• Preheat the oven to 350°F (175°C).
• Bake the cake in a static oven for 40 minutes, or until a toothpick inserted in the center comes out clean.

Cool and Serve:

• Remove the cake from the oven and let it cool in the pan for 10 minutes.
• Transfer to a wire rack to cool completely before slicing and serving.