Now that spring has officially arrived in New England, and the sun is shining a bit brighter, it’s time to attempt to make some lighter sweet treats (but only sometimes). This recipe for lemon ricotta cake is perfect for your next bridal/baby shower, barbecue, or any outdoor event you have coming up. With the addition of almond flour and almond slices, you get an extra layer of flavor–and that little something extra that gets everyone saying, “What is that a hint of I’m getting?”
LEMON RICOTTA CAKE
Servings: 1 8-inch round cake
1 stick unsalted butter, softened
1 1/3 cups caster sugar (superfine sugar)
1 vanilla bean, split and seeds scraped
¼ cup lemon zest
4 eggs, separated and at room temperature
2½ cups almond meal (I used almond flour)
10½-ounce container ricotta
Almond slices and powdered sugar for topping
- Preheat oven to 325°F. Line the base and sides of an 8-inch round cake pan with parchment paper and set aside.
- Place the butter, 2/3 cup caster sugar, vanilla bean seeds, and lemon zest in the bowl of an electric mixer, Beat for 8-10 minutes, or until pale and creamy. Scrape down the sides of the bowl. Then gradually add the egg yolks, one at a time, continuing to beat until fully combined. Add the almond meal (or flour) and beat to combine. Fold the ricotta through the almond mixture.
- Beat the egg whites in a clean bowl with a hand-held electric mixer until soft peaks form. Gradually add the remaining sugar to the egg whites mixture and whisk until stiff peaks form. Gently fold a third of the egg whites into the cake mixture. Repeat with the rest of the egg whites.
- Pour the mixture into the prepared cake pan, smooth the top with a rubber spatula or knife, sprinkle the cake with almond slices, and bake for 40-45 minutes, or until cooked and firm to the touch.
- Allow to cool completely in the cake pan. Dust with powdered sugar to serve.