Ingredients
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3 EggsI used large eggs. room temp
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3/4 Cup granulated sugar
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1 Stick / 100 Grams ButterMelted unsalted butter
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2 lemons Lemon Juice
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1 Tsp Vanilla extract
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1 Tsp Orange Blossom Water
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2.5 Cups Almond FlourOr Ground Blanched Almonds
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1/2 Tsp baking powder
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1 Cup RicottaFrom Whole Milk
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2 lemons Lemon zest
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Icing
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1.5 Cups confectioners sugar
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1 Orange Orange Juice
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1/2 Cup Ricotta
Directions
This is a pretty straightforward almond lemon ricotta cake. It is gluten free but there is absolutely no compromise on the flavor. It is so rich and fruity, dense but light (I hope it makes sense) and reminds a NY cheesecake.
The almonds give this cake such a nice texture. Nice but firm and with a slight marzipan like flavor. The ricotta and lemon however balance that flavor perfectly and a fruity hint from the orange blossom water.
This cake will taste great the same day it is baked and also few days after. To be honest though, we’ve never got there…. We usually finish this cake in one sitting…
Some Tips For Success:
- Use room temperature eggs
- I can’t stress enough how important it is to butter the baking pan. It will be a nightmare to release the cake otherwise
- When releasing it go with a knife along the pan. pat with your hands on the bottom to make sure it didn’t stick.
- I like to use my hand and arm and flip the pan over them
- Don’t forget to let the cake cool before glazing it
- Another good glaze can be to whip cream cheese, sugar and orange juice
If you like baked goods with almonds why dont you try our Financiers? They aren’t gluten-free though but they are an amazing treat!
Steps
1
Done
7 Minutes
|
Beating Eggs and Sugar |
2
Done
2 Minutes
|
Adding Flavors |
3
Done
3 Minutes
|
Finish the Cake Batter |
4
Done
60 minutes
|
Baking the cake |
5
Done
4-5 Minutes
|
Making The Icing |