Limoncello Almond Ricotta Cake
I love all things lemon! Here’s a moist, delicious, lemony cake based on Migliaccio the Semolina Ricotta Cake typically served in Italian households to celebrate Easter and Carnevale. This is an excellent gluten-free alternative Ricotta Cake and one worth considering as an alternative to or alongside the traditional pumpkin pie often served on Thanksgiving here in the U.S. Whatever the celebration if you love lemon flavor as I do, you should give this recipe a try. Buon appetito!
LIMONCELLO & RICOTTA ALMOND CAKE
Yield: 6 to 8
INGREDIENTS:
1 stick unsalted butter, softened
1 1/3 cups sugar
1 cup full-fat ricotta
1 teaspoon vanilla
finely grated zest from 1 lemon washed (a fine Microplane is useful here)
3 eggs, room temperature, separated, whites and yokes reserved
3 tablespoons Limoncello (home made or store-bought)
2 1/2 cups almond flour
1 teaspoon baking powder
1/3 cup sliced almonds
Powdered sugar, for dusting
DIRECTIONS:
Preheat oven to 320 F degrees. Butter a 9-inch springform pan. Line the bottom of the pan with parchment paper.
Using an electric mixer, beat the butter and sugar together until incorporated. Mix in the ricotta, vanilla, and lemon zest.
Scrape down the sides of the bowl, then add the egg yolks, one at a time, continuing to beat until very light and creamy. Add in the limoncello, almond flour, and baking powder and beat to combine.
In a separate clean chilled bowl, beat the egg whites with an electric mixer until stiff peaks form. Gently fold the egg whites into the cake mixture. (Don’t worry if white streaks remain – they will disappear once in the oven.)
Pour the mixture into the prepared springform pan. Smooth the top with a spatula or spoon. Sprinkle with the sliced almonds. Bake for 40-45 minutes or until firm yet jiggly and slightly springy to the touch.
Allow to cool completely before removing from the pan. (It will fall slightly.) Dust with powdered sugar and serve!
Adapted from: https://eatalianrecipes.com/grandmas-limoncello-ricotta-almond-cake/