Sunday, May 19 2024

This delicious dessert marries the tart essence of fresh ricotta with the brightness of Limoncello liqueur, harmonized by the subtle nuttyness of almonds.

Each bite is a journey through layers of moist, tender cake infused with the essence of lemon and enhanced by the creamy texture of ricotta.
Topped with a delicate dusting of toasted almonds, this cake is a celebration of Mediterranean flavors that will transport you to sunny Italian landscapes with every bite.


 

 

 

 

 

SERVINGS:6-8

INGREDIENTS:

  • 1/2 cups of almond flour
  • 3/4 cup of all purpose flour
  • 1 cup of ricotta cheese
  • 3/4 cup of granulated sugar
  • 3 eggs
  • 7 tbsp of butter
  • grated peel of 1 lemon+ 2 tbsp of limoncello
  • 1 tsp of baking powder
  • 1/2 cup of 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

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