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YIELD

8 servings

TYPE

Dessert

TIME

1 hour 25 minutes

LEVEL

Intermediate

Here's What You'll Need

1

butter, sugar, vanilla extract, almond extract, eggs, ricotta, lemon, almond meal, salt, almonds, confectioner's sugar, baking spray

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Cream the Butter and Sugar

2

Place butter, sugar, vanilla extract, and almond extract into the bowl of a stand mixer. Begin on medium speed, then increase to medium-high and beat until very smooth, 5 minutes.

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Incorporate the Egg Yolks

3

Add the egg yolks, one at a time, scraping down the sides between additions.

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Whip the Ricotta

4

Add ricotta and lemon zest, beating on medium speed until smooth. Pour in almond meal and a pinch of salt. Mix until just combined. Transfer to a mixing bowl, then clean and wipe out the bowl of the stand mixer very well.

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Beat the Egg Whites

5

Replace the paddle with the whisk attachment, beat egg whites until stiff peaks form. Fold half of the egg whites into cake batter until mixed in. Repeat with remaining egg whites.

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Bake

6

Pour cake batter into greased pan. Sprinkle almonds over the cake, bake for 50-55 minutes, or until a cake tester inserted into the center comes out clean.

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Cool, then Slice

7

Allow cake to cool for 10-15 minutes, then remove outer ring of the pan. Dust with confectioner’s sugar, then slice and serve.

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