In just a few short weeks we are returning to Umbria where will stay for 6 months so I am busy trying to empty out my pantry and freezer. For some reason, I seem to have a LOT of almonds left in my freezer that never got used up in my holiday baking so I have been busy using up almond meal in cookies and cakes the past couple of weeks. This cake has quickly become a favorite of my husband’s as it has a rich almond flavor and is very moist. I like it too because it is really easy to assemble, and the only slightly time consuming task involved is beating the egg whites which are folded into the cake to give it a lighter texture. Because this cake is so moist, in warmer weather I would store it in the refrigerator so it does not spoil. Although we enjoy this cake served simply as it, it would also be great served with some sweet macerated berries. I buy my almond meal (almond flour) at Whole Foods, but it can be found in the organic section of many grocery stores or specialty food stores.
Deborah Mele 2014
- 1 Cup Full Fat Ricotta Cheese
- 4 Large Eggs, Separated
- 1 Teaspoon Almond Extract
- 1 Cup Granulated Sugar
- 2 1/2 Cups Almond Meal
- 1 Teaspoon Finely Chopped Lemon Rind
- 1/3 Cup Sliced Almonds
- Powdered Sugar
- Preheat oven to 325 degrees F.
- Use baking spray or lightly grease and flour a 9-inch springform pan.
- Use an electric hand mixer to beat together the ricotta cheese, egg yolks, extract, and sugar until smooth.
- Stir in the lemon zest and almond meal.
- In a clean bowl, beat the egg whites until soft peaks form.
- Fold half the egg whites into the almond mixture, then fold in the rest.
- Spread the batter into your prepared pan and sprinkle the top with the sliced almonds.
- Bake the cake for 40 to 45 minutes or until a cake tester comes out clean.
- Cool the cake for 10 minutes then remove the sides.
- Cool completely, then lightly dust the top with powdered sugar and serve.