Lemon Ricotta Cake With Toasted Almonds

Ingredients

  • 1 TBs butter; to grease the pan

  • 1 TB confectioner’s sugar for dusting the pan

  • ½ cup (1 stick) unsalted butter; softened (65 degrees) 

  • 1 tsp vanilla

  • 1 ½ cups sugar; divided (¼ cup + 1 ¼ cup)

  • 2 egg whites

  • 2 egg yolks 

  • 15 ounces ricotta cheese; drained

  • 2 TB grated lemon zest (about 2 lemons)

  • ½ cup finely chopped almonds

  • 1 ¾ cups flour

  • 1 tsp baking powder

  • ½ tsp salt

  • ¼ cup almonds; blanched and sliced

  • 1 TB confectioner’s sugar for sprinkling on top of cake after baking

  • Fresh whipped cream for serving


Directions

  1. Place the ricotta cheese in a strainer set over a bowl to drain any excess water

  2. Preheat oven to 350 degrees

  3. Prepare a 9” springform pan using 1 TB of butter to grease the bottom and sides

  4. Add 1 TB of confectioner’s sugar to lightly dust the pan (instead of flour)

  5. In a medium mixing bowl, whisk together the flour, baking powder, and salt; set aside

  6. Using a Kitchenaid with beater attachment, cream together 1 stick of butter, 1 ¼ cups of sugar, and ricotta cheese; beat on medium speed until smooth (about 2 minutes)

  7. Add the egg yolks, lemon zest, and vanilla extract; cream together for an additional minute

  8. Add the flour mixture a little at a time; continue to beat on medium speed until combined

  9. Using a rubber spatula, gently fold in the chopped almonds

  10. In a clean medium sized bowl, beat the egg whites on high with a hand mixer or stand mixer using a whisk attachment until soft peaks start to form

  11. Slowly add ¼ cup of the sugar while beating until stiff peaks form

  12. Fold in 1/3 of the egg whites into the batter until incorporated; continue to fold in the remaining egg whites 1/3 at a time; do not stir or it will deflate the egg whites

  13. Evenly spread the batter into the prepared baking pan using an offset spatula to spread

  14. Sprinkle the sliced almonds evenly over the top of the cake batter

  15. Bake for 45-55 minutes until the cake is lightly browned on the edges and starts to pull away from the sides of the baking pan

  16. Insert a toothpick into the center to test for doneness

  17. Cool the cake and sprinkle with confectioner’s sugar

  18. Serve with a dollop of whipped cream and fresh fruit on the side


Servings:  10

Equipment Needed:

  • 9” springform pan

  • Food processor to chop the nuts

  • Small bowls to divide the eggs

  • Small bowls to divide the sugar

  • Rubber spatulas (2)

  • Offset spatula

  • Kitchenaid mixers (2) or one Kitchenaid and one hand mixer w/bowl

  • Whisk and batter attachments for mixers

  • Toothpick or cake tester

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