Ingredients
10
10 servings
- •0.75 cup white sugar
- •0.5 cup unsalted butter, at room temperature
- •1 large lemon, zested and juiced
- •2 teaspoons vanilla sugar
- •4 large eggs, separated
- •2 cups blanched almond flour
- •9 ounces ricotta cheese
- •0.33333334326744 cup white sugar
- •0.25 cup sliced almonds, or to taste
- •1 tablespoon confectioners' sugar for dusting
Instructions
- Preheat the oven to 325 degrees F (165 degrees C). Grease an 8-inch springform pan and line with parchment paper.
- Bean 3/4 cup sugar and butter in a large bowl with an electric mixer until creamy, about 3 minutes. Add lemon zest, lemon juice, and vanilla sugar; mix until well combined. Add egg yolks, one at a time, beating well after each addition. Fold in almond flour and ricotta cheese with a silicone spatula.
- Wash and dry the beaters. 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 almond-ricotta batter; pour 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 cake cool completely in the pan before transferring to a cake platter, about 1 hour. Dust with confectioners' sugar before serving.
Nutritional Facts
Per 10 servings
- Calories: 397
- Carbohydrate: 32g
- Fat: 27g
- Fiber: 3g
- Protein: 11g
- Sugar: 24g
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