Flourless Lemon Ricotta Almond Cake

A one-bowl masterpiece for all level of bakers, this cake is beautiful AND delicious. A naturally gluten-free dessert that is perfect for Passover too…

Recipe:

• 4 oz (115g) unsalted butter, softened

• 3/4 cup (150g) granulated sugar

• 2 teaspoons vanilla extract

• 1/2 teaspoon almond extract

• 4 large eggs, separated

• 15 oz (425g) whole milk ricotta, drained

• 1 (or 2) large lemons, finely grated zest

• Juice of 1/2 lemon

• 2 cups (200g) almond flour

• pinch of salt

• 1/2 cup (or more) sliced almonds

• Powdered sugar for serving

Preheat the oven to 350°F/180°C and line a buttered 9-inch springform pan with parchment paper.

In a large mixing bowl, combine the sugar and lemon zest, mixing with your finger to release the oils of the lemon zest. Add the butter and beat with a handheld mixer until creamy. Add the egg yolks and beat again. Whisk in the extracts, ricotta and lemon juice.

Add the almond flour and stir until combined with a spatula.

In a separate bowl, whisk the egg whites with a tiny pinch of salt until stiff. Fold the egg whites into the cake mixture and pour into a prepared springform pan. Sprinkle the almonds over the cake and bake for about 50 minutes.

Cool the cake and sprinkle with powdered sugar to serve.