Almond, Lemon and Ricotta Cake – a delicious recipe with almonds blanched, flour, lemons, lemons juice, butter, sugar. Easy to follow and perfect for any occasion.
Serves 4
Baking & Desserts
Servings:persons
1
Preheat oven to 150C/300F/Gas 2.
2
Butter a 25.5cm/10in round cake tin and line with greaseproof paper.
3
Coarsely chop the almonds in a food processor.
4
Combine with the flour and lemon zest.
5
Beat the butter and sugar together in a mixer until pale and light.
6
Add the egg yolks one by one, then add the almond mixture.
7
Put the ricotta in a bowl and lightly beat with a fork.
8
Add the lemon juice.
9
In another bowl, beat the egg whites until they form soft peaks.
10
Fold the egg whites into the almond mixture and finally stir in the ricotta.
11
Spoon the mixture into the prepared tin and bake in the preheated oven for 35 to 40 minutes until set.
12
Test by inserting a skewer, which should come out clean.
13
Remove from tin while warm, and cool on a rack.
1488
kcal
Calories
102
g
Fat
119
g
Carbs
46
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 8 ingredients. The key ingredients include: 250 grams almonds blanched, 70 grams flour, all-purpose, 7 each lemons finely grated zest, 3 each lemons juice of, and more.
Yes, Almond, Lemon and Ricotta Cake falls under the Baking & Desserts category and is a great choice for this type of meal.
Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.
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