Recipe By Anonymous
Rating
Published Feb 24th
Prep 20m Cook 50m Additional 1h Ready In 2h 10m
Servings 1 8-inch cake Calories 396.8

Perfect for Easter, this Italian almond ricotta cake is made with almond flour and ricotta and is naturally gluten free.

Recipe Ingredients

  • ½ cup unsalted butter, at room temperature
  • ¾ cup white sugar
  • 2 teaspoons vanilla sugar
  • 1 large lemon, zested and juiced
  • 4 large eggs, divided
  • 2 cups blanched almond flour
  • 9 ounces ricotta cheese
  • ⅓ cup white sugar
  • ¼ cup sliced almonds, or to taste
  • 1 tablespoon confectioners' sugar for dusting

Cooking Directions

  1. 1 Preheat the oven to 325 degrees F (165 degrees C). Grease an 8-inch springform pan and line with parchment paper.
  2. 2 Combine butter and 3/4 cup sugar in a large bowl; beat with an electric mixer until creamy, about 3 minutes. Add vanilla sugar, lemon zest, and lemon juice; mix until well combined. Add egg yolks, 1 at a time, beating well after each addition.
  3. 3 Fold in almond flour and ricotta cheese with a silicone spatula.
  4. 4 Wash and dry the beaters and beat egg whites in a glass, metal, or ceramic bowl until foamy. Gradually add 1/3 cup sugar, continuing to beat until stiff peaks form. Fold stiff egg whites into the batter. Pour batter into the prepared pan. Sprinkle with sliced almonds.
  5. 5 Bake on the center rake of the preheated oven until edges of the cake are lightly browned, about 50 minutes. Cake will still be a little wobbly in the middle.
  6. 6 Remove from the oven and let the cake to cool completely in the pan before transferring to a cake platter, about 1 hour. Dust with confectioners' sugar before serving.

Nutrition Facts

  • Calories 396.8
  • Carbohydrate 31.6 g
  • Cholesterol 106.7 mg
  • Fat 26.8 g
  • Fiber 3.4 g
  • Protein 11.4 g
  • Saturated Fat 8.8 g
  • Sodium 61.5 mg
  • Sugar 23.5 g

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Reviews

  1. I have made this recipe several times and find it excellent when an additional 30 minutes is added to the bake time. It is a delicious cake and it keeps well.
  2. I really was looking forward to having this cake because it had everything I liked in it. I followed the instructions EXACTLY. After 50 minutes in the oven, it didn't look quite done , so I left it in another 5 minutes. It said the center would be a little wobbly, which it was. I - Read more ...
  3. The cake was undone and mushy. I followed the recipe exactly with one exception: used 2 teaspoons of vanilla extract for the 2 teaspoons of vanilla sugar. I baked at 325 for 50 minutes and added 5 minutes three times, totaling 65 minutes. It was brown on top and around the edges but after it - Read more ...
  4. Simple and delicious fluffy light cake - easy to make. Smells and tastes divine plus gluten free and fairly low carb. Definitely plan to make this one again soon!
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