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Italian Almond Ricotta Cake

A soft, moist Italian almond ricotta cake with a delicate lemon scent and rich, nutty flavor—naturally gluten-free and perfect with coffee or as a light dessert.
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Prep Time 15 minutes
Cook Time 50 minutes
Servings: 8
Course: Dessert
Cuisine: Italian
Ingredients Method

Ingredients
  

  • 3 eggs separated
  • 250 g ricotta cheese (1 cup)
  • 200 g almond flour (2 cups)
  • 130 g sugar (½ cup + 2.5 tbsp)
  • 75 g butter softened (⅓ cup)
  • Zest of 1 lemon or to taste
  • 1 tsp vanilla extract
  • Almond flakes optional, for topping

Method
 

  1. Separate the eggs, placing yolks in one bowl and whites in another.
  2. Whisk the egg yolks with the sugar until pale and creamy.
  3. Add the ricotta, softened butter, vanilla, and lemon zest to the yolk mixture and mix until smooth.
  4. Fold in the almond flour until fully combined.
  5. In a separate bowl, whip the egg whites until stiff peaks form.
  6. Gently fold the whipped egg whites into the batter, keeping it airy.
  7. Grease an 8-inch (20 cm) cake pan and line the base with parchment paper.
  8. Pour in the batter, smooth the top, and sprinkle with almond flakes.
  9. Bake at 350°F (180°C) for about 50 minutes or until golden and set in the center.
  10. Let cool in the pan for 10 minutes before transferring to a rack to cool completely. Slice and enjoy!