Wednesday, April 23, 2014

Lemon Almond Ricotta Cake

I can tell you the amount of times I have had dessert since January. Twice.

Once was at my 50th birthday party and the second time was a Ted's Montana Grill on the day of my actual 50th birthday when we went out to dinner.

I had a piece of luscious Strawberry Short cake from a local dairy farm (Wright's Dairy Farm) at my party, and I split a decadent brownie covered in hot fudge and whipped cream with one of my son's and my husband, so I really only had a 1/3 of that.

I kind of save desserts for special occasions and holidays now. That's not to say that I haven't had a bite or two of something I've made. I have. I still need to taste what I'm making and see if it's good, but I'm not sitting down with a piece of whatever it is and eating a whole piece. It's sad and depressing sometimes but I just keep thinking ahead and looking forward to the days I know I can splurge.

Easter was a splurge day and I picked this dessert to splurge on.

It was the Sicilian in me that saw the words LEMON - ALMOND - RICOTTA.

I love all those flavors. Now put them in a cake.....I'm in heaven.

This cake was so good. The flavors were incredible. I'm so glad I chose this as the dessert to splurge on! It was so worth it. It looked so elegant too. Perfect dessert to bring to a party.

Since you use almond meal in this recipe, I believe it gluten free.

Lemon Almond Ricotta Cake
Printable recipe
By Honey & Figs
120 grams (1/2 cup or 1 stick) unsalted butter, softened
240 grams (2 cups) powdered sugar
2 vanilla beans (I used vanilla bean paste)
zest from 1 lemon
4 eggs (separated and at room temperature)
240 grams (2 1/2 cups) almond meal
300 grams (10 1/2 oz) ricotta
Freeze your beaters and a mixing bowl.

Heat oven to 400F (200ÂșC). Line a 20 cm round pan (9 inch) with parchment paper and set aside.

Beat softened butter, half of the sugar, vanilla seeds and lemon zest with an electrical mixer until pale and creamy, which should take about 5-6 minutes. Add egg yolks, one at time, and mix after each addition. Add almond meal and beat to combine. Fold in ricotta.

Take your mixing bowl and beaters out of the freezer. Beat egg whites and the remaining sugar until stiff. Gently, fold them into the cake batter.

Pour mixture into prepared pan and decorate with almond flakes if desired. Bake for 40-45 minutes (cover it with tinfoil after 25 minutes or so) until cooked. Let it cool for a couple of hours, or better yet, overnight!

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