Today I got something really special for you. I know, I might have said that a few times before in my previous posts. But this one is really, and I mean REALLY one of my most favorite cakes!
I am a person who gets easily tired of eating the same things over and over again. I like diversity. For me in order to cook something often, I must seriously love it. And this cake is one of them. I don’t know how many times I baked it already. And many more times to follow.. Guaranteed!
There are so many wonderful flavors packed in this cake, that perfectly represent the Mediterranean! Now imagine almonds, ricotta cheese, lemons.. What more can you ask for?? On top of that, the ricotta adds that extra moist touch.. The eggs surely do their part. Indeed, it doesn’t even need baking powder! Nor any flour, which makes it a tasty treat for those who are gluten intolerant.
I have tried this recipe with store-bought (peeled) ground almonds. But after grinding the almonds myself (leaving the peel on), I never went back! If you have a powerful blender I’d highly recommend trying it. You can decide if you want them a little crunchy, or turn them into the finest almond flour instead!
And one more thing, if you want an even more intense and roasted flavor, bake the almonds or roast them in a pan for a few minutes before grinding them. That way you’ll get the maximum flavor out of those nuts!
Enough talking! Now let me share this recipe with you :)
- 250 g / 8¾ oz ricotta cheese
- 200 g / 7 oz almond flour (ground almonds)
- 100 g / 3½ oz sugar
- 100 g / 3½ oz butter, softened
- 4 eggs
- 1 lemon, zest and juice
- fresh vanilla bean / a few drops vanilla essence
- 1-2 tbsp almond flakes, roasted (for decoration)
- Preheat the oven to 180°C / 356°F.
- Separate egg yolks from egg whites.
- Beat egg whites until stiff. Set aside.
- In a separate bowl, beat the softened butter with sugar and vanilla.
- Add the lemon zest and yolks.
- Stir in the lemon juice.
- Followed by the ricotta and ground almonds. Beat well.
- Stir in the stiff egg whites carefully with a spoon or similar (do not beat!).
- Pour the batter into a previously greased round-shaped baking pan. (Note: I cover the surface with baking paper and grease the sides only. This makes it a little easier to remove the cake later on.)
- Bake for approx. 45-50 minutes, until the surface turns golden brown.
- Set aside to cool of well, before removing it from the baking pan. Otherwise it will easily fall apart.
- Sprinkle with almond flakes (previously roasted in a pan for a few minutes).
- You can replace the store-bought almond flour by grinding the almonds yourself, for a more crunchy result, if desired. For an even more intense flavor, roast the almonds in the oven or pan for a few minutes before grinding.
- If you use a large baking pan, this cake will turn out quite flat. If you prefer a thicker result use either a smaller baking pan, or simply adjust the ingredients (add half of everything on top of the measurements above) while using your large baking pan.