Ingredients
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3 EggsI used large eggs. room temp
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3/4 Cup granulated sugar
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1 Stick / 100 Grams ButterMelted unsalted butter
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2 lemons Lemon Juice
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1 Tsp Vanilla extract
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1 Tsp Orange Blossom Water
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2.5 Cups Almond FlourOr Ground Blanched Almonds
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1/2 Tsp baking powder
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1 Cup RicottaFrom Whole Milk
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2 lemons Lemon zest
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Icing
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1.5 Cups confectioners sugar
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1 Orange Orange Juice
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1/2 Cup Ricotta
Directions
This is a pretty straightforward almond lemon ricotta cake. It is gluten free but there is absolutely no compromise on the flavor. It is so rich and fruity, dense but light (I hope it makes sense) and reminds a NY cheesecake.
The almonds give this cake such a nice texture. Nice but firm and with a slight marzipan like flavor. The ricotta and lemon however balance that flavor perfectly and a fruity hint from the orange blossom water.
This cake will taste great the same day it is baked and also few days after. To be honest though, we’ve never got there…. We usually finish this cake in one sitting…
Some Tips For Success:
- Use room temperature eggs
- I can’t stress enough how important it is to butter the baking pan. It will be a nightmare to release the cake otherwise
- When releasing it go with a knife along the pan. pat with your hands on the bottom to make sure it didn’t stick.
- I like to use my hand and arm and flip the pan over them
- Don’t forget to let the cake cool before glazing it
- Another good glaze can be to whip cream cheese, sugar and orange juice
If you like baked goods with almonds why dont you try our Financiers? They aren’t gluten-free though but they are an amazing treat!
Steps
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1
Done
7 Minutes
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Beating Eggs and SugarHeat oven to 350F / 180C. |
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2
Done
2 Minutes
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Adding FlavorsContinue beating slowly the mixture and add the melted butter, lemon juice, vanilla and orange blossom water. |
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3
Done
3 Minutes
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Finish the Cake BatterRelease bowl from the mixer and add the almond flower, baking powder. Mix gently by hand and add the ricotta and lemon zest. Mix gently again. |
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4
Done
60 minutes
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Baking the cakePour cake mixture into the baking pan and bake for 40-45 minutes until the center of the cake is firm enough and the color is golden brown. The cake needs to rest at least for 15 minutes before releasing it. Release it carefully and gently. |
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5
Done
4-5 Minutes
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Making The IcingMix the confectioners sugar, orange juice and ricotta until incorporated. It should have a thick liquid consistency. Pour it only after the cake has cooled enough |
