Hey there, fellow food enthusiasts! Today, I’m excited to share with you a delightful recipe that holds a special place in my heart. This Almond Ricotta Cake has been a cherished treat in my family for generations. It’s not just a dessert; it’s a slice of warm memories and delightful flavors that I can’t wait to pass on to you. Let’s dive into the recipe and create some culinary magic!
How to Prepare Almond Ricotta Cake
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Ingredients for Almond Ricotta Cake
- 1/2 cup unsalted butter, at room temperature
- 3/4 cup granulated sugar
- 2 teaspoons vanilla extract
- 1 large lemon, zested and juiced
- 4 large eggs, separated
- 2 cups blanched almond flour
- 9 ounces ricotta cheese
- 1/3 cup granulated sugar
- 1/4 cup sliced almonds, for topping
- 1 tablespoon confectioners’ sugar, for dusting
Directions for Almond Ricotta Cake
- Preheat your oven to 325°F (165°C). Grease an 8-inch springform pan and line it with parchment paper.
- In a large bowl, cream together the butter and 3/4 cup of granulated sugar using an electric mixer. Mix until the mixture becomes creamy and light, which usually takes about 3 minutes.
- Add the vanilla extract, lemon zest, and lemon juice to the mixture. Mix everything together until well combined.
- One by one, add the egg yolks to the mixture, beating well after each addition.
- Gently fold in the almond flour and ricotta cheese using a silicone spatula. Ensure the mixture is well incorporated.
- In a separate bowl, whip the egg whites until they become foamy. Gradually add 1/3 cup of granulated sugar while continuing to beat, until stiff peaks form.
- Carefully fold the stiff egg whites into the batter until no white streaks remain.
- Pour the batter into the prepared pan and sprinkle the top with sliced almonds for an added crunch.
- Bake the cake on the center rack of the preheated oven for about 50 minutes. The edges should be lightly browned, while the center might still be slightly wobbly.
- Once baked, remove the cake from the oven and allow it to cool completely in the pan for approximately 1 hour.
- Once cooled, transfer the cake to a beautiful platter and dust the top with confectioners’ sugar for an elegant finishing touch.
Frequently Asked Questions
How do I ensure the cake doesn’t stick to the pan?
Greasing the pan and lining it with parchment paper will prevent the cake from sticking.
Can I use regular flour instead of almond flour?
Almond flour gives this cake its unique flavor and texture, but you can experiment with other flours if you wish.
What’s the purpose of folding in egg whites?
Folding in whipped egg whites adds airiness and lightness to the cake batter.
Can I substitute lemon with another citrus fruit?
Absolutely! Feel free to experiment with flavors like orange or lime for a twist.
Is there a dairy-free version of this recipe?
You can try using dairy-free butter and ricotta alternatives for a dairy-free version.
How should I store leftovers?
Store any leftover cake in an airtight container in the refrigerator for freshness.
There you have it, a heartwarming Almond Ricotta Cake recipe that’s perfect for gatherings, celebrations, or simply treating yourself to something extraordinary. I hope this cake becomes a treasured part of your family’s culinary traditions, just as it has for mine. Happy baking!
Almond Ricotta Cake
Ingredients
- 1/2 cup unsalted butter at room temperature
- 3/4 cup white sugar
- 2 teaspoons vanilla sugar
- 1 large lemon zested and juiced
- 4 large eggs separated
- 2 cups blanched almond flour
- 9 ounces ricotta cheese
- 1/3 cup white sugar
- 1/4 cup sliced almonds or to taste
- 1 tablespoon confectioners' sugar for dusting
Instructions
- Preheat the oven to 325 degrees F. Grease an 8-inch springform pan and line with parchment paper.
- 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.
- Fold in almond flour and ricotta cheese with a silicone spatula.
- 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.
- 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.
- 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.
