Meyer Lemon Ricotta Cake with Almonds (no flour)



When I hear about mix of ricotta cheese with lemon, I start drooling-))  This cake has everything and more: it is flour-less with almond meal, so you don't have to feel guilty after a few slices. It is very moist and not too sweet. It is also lemony and has crunchy top. You can not ask for anything else, it is a perfection itself! I love to have slice of this cake for breakfast with cup of fresh brewed coffee. Bake it the night before so in the morning you have a great treat to start your day.



Serves: 5-6

Ingredients:

  • 8 Tbsp. (120g) unsalted butter, softened
  • 3/4 cup (200g) sugar
  • 1 vanilla bean, split and seeds scraped (or 1 tsp vanilla extract)
  • 1/4 cup lemon zest ( I used 2 large Meyer lemons)
  • lemon juice from 1/2 lemon
  • 4 eggs, at room temperature, separated
  • 2 1/2 cups (240g) almond meal
  • 10 1/2 oz. (300g) ricotta
  • flaked almonds, for the top
  • confectioners' sugar, for dusting

Directions:

Line one 9x2-inch cake pan with parchment paper. At least 20 minutes before baking, position an oven rack in the middle of the oven and preheat the oven to 325F (160C).

Place the butter, sugar, vanilla seeds and lemon zest in an electric mixer bowl and beat together until light and pale in color. Add the lemon juice, and mix well. Then add the egg yolks one at the time, beating well each time to ensure the mixture is smooth and creamy. Fold the almond meal and ricotta.

In another bowl whisk the egg whites until stiff, and then gently fold into ricotta mixture.

Pour the batter into the prepared cake pan, level of the surface, sprinkle with flaked almonds, and then place in the oven to bake for 40-45 minutes. Leave to cool in a pan for 10 minutes before turning the cake onto a wire rack. Dust with confectioners' sugar, then cut the warm cake into wedges and serve.


18 comments:

Angie Schneider said...
January 28, 2015 at 10:13 AM  

I love the rustic look of this flourless cake.

theroadtoserendipity said...
January 28, 2015 at 12:19 PM  

This cake looks spectacular Yelena. I am going to have to make this one for Stevie-boy as he would love it. I posted those recipe links that you asked about yesterday in my blog post so hopefully you like them :). I wonder if this recipe could be veganised? Might have to give it a shot but 4 eggs is a lot to replace in one fell swoop.

Yury said...
January 28, 2015 at 7:31 PM  

I made this cake today, i like the fact that it is so light and not too sweet, excellent accompaniment to cup of tea or coffee. Will add it to my recipe list to make again. It is a keeper in my book.

Yelena Strokin said...
January 28, 2015 at 8:03 PM  

Yury, I am glad that you liked it! Thank you for visiting my blog-))

SallyBR said...
January 28, 2015 at 10:05 PM  

Exactly the type of cake I love!

THis goes on my Pinterest board right away!

gorgeous post!

Medeja said...
January 29, 2015 at 3:40 AM  

This cake looks just amazing! Thanks for sharing, I am definitely trying it :)

Shibi Thomas said...
January 29, 2015 at 7:41 AM  

OMG, that's such a beautiful cake. The flavors of lemon and Ricotta when combined is drool worthy. I loved the texture of the cake.

Theresa said...
January 29, 2015 at 6:59 PM  

So beautiful! & Sounds Delicious! Theresa @DearCreatives

Nippon Nin said...
February 2, 2015 at 8:01 PM  

Fabulous looking cake! I love your photos and styling...very chic!

lauren said...
March 26, 2015 at 1:59 PM  

What are those lemon slices in the jar? Preserved? Candied?

Yelena Strokin said...
March 26, 2015 at 4:14 PM  

Lauren, these are just slices of lemon with sugar. We keep that jar in refrigerator, and serve it with tea. It is also good to eat if you are feeling a little under the weather. Juice from lemons is particularly yummy!

Luvie said...
March 29, 2015 at 11:52 PM  

Hi Yelena . . . .
I have an abundance of meyer lemons at the moment, ant this looks so good. Do you line the bottom of the cake pan with parchment? I'm wondering how to get the cake out of the pan without messing up the top. Do you use a springform pan? Is the cake moist?

Yelena Strokin said...
March 30, 2015 at 12:05 AM  

Hello Luvie, wonderful to see you here, welcome-)) Yes, I line the bottom and sides of the cake pan with parchment and I use a springform pan ( I should have mentioned that in recipe, thank you). The cake is very moist and amazing!! Full of flavors and very filling. The cake is very easy comes from the pan, just let it cool a little. I hope you like it. Please let me know if you bake it!

Suzanne Schaffner said...
March 30, 2015 at 3:41 PM  

I made your torte for my sister-in-law's baby shower. She's sensitive to gluten and it was a hit!

http://oneredcouch.com/talins-shower/

Yelena Strokin said...
March 30, 2015 at 6:22 PM  

Thank you for sharing your post Suzanne! Everything looks beautiful!

Christy McDonald said...
April 1, 2015 at 3:15 PM  

I need to make this cake a day ahead for Easter lunch. Will it be ok the next day? If so, should I store it in the frig?

Yelena Strokin said...
April 1, 2015 at 5:55 PM  

Hello Christy, I think the cake even better the next day. Don't store it in the refrigerator. Leave it on your countertop, but cover with plastic or the cake cover. Have a good Easter!!

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