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Almond, ricotta and lemon cake gluten free

by | Jul 18, 2017 | Recipes | 0 comments

DIFFICULTY: 2
55 minutes
INGREDIENTS PER 6 PEOPLE

Ground almonds, 10 Oz
Ricotta cheese, 8 OZ
Sugar, 4 OZ
Vanilla extract, 2 Tablespoons
Eggs, 4
Salt, to taste
Butter, 4 Oz
Lemon organic or unwaxed, the zest of one
Almond flakes, 5 Tbsp to sprinkle

PROCEDURE

Whip the egg yolks with the sugar.
Then add the melted butter (at room temperature), the ricotta cheese, the ground almonds, the lemon zest and the vanilla extract and mix well.
Whip the egg whites with the salt, then gently incorporate them to the mixture.
Pour the mixture on a greased round mold and level it well with the spoon. Wet the almond flakes using some water to prevent them from burning in the oven, then sprinkle them over the mixture. Cook the cake at 320F for 40 minutes.

Thanks to: My Little Italian Kitchen

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