- 1/2 cup unsalted butter, at room temperature
- 3/4 cup white sugar
- 2 teaspoons vanilla sugar
- 1 large lemon, zested & juiced
- 4 eggs, separated
- 2 cups blanched almond flour
- 9 ounces ricotta cheese
- 1/3 cup white sugar
- 1/4 cup sliced almonds, or to taste
- 1 tablespoon confectioners' sugar, for dusting
Step 1: Preheat the oven to 325 degrees F. Grease an 8-inch springform pan and line with parchment paper.
Step 2: Combine butter and 3/4 cup sugar in a large bowl; beat with an electric mixer until creamy, about 3 minutes. Add vanilla sugar, lemon zest, and lemon juice; mix until well combined. Add egg yolks, 1 at a time, beating well after each addition.
Step 3: Fold in almond flour and ricotta cheese with a silicone spatula.
Step 4: Wash & dry the beaters and beat egg whites in a glass, metal, or ceramic bowl until foamy. Gradually add 1/3 cup sugar, continuing to beat until stiff peaks form. Fold stiff egg whites into the batter. Pour batter into the prepared pan. Sprinkle with sliced almonds.
Step 5: Bake on the center rack of the preheated oven until edges of the care are lightly browned, about 50 minutes. Cake will be a little wobbly in the middle.
Step 6: Remove from the oven and let the cake to cool completely in the pan before transferring to a cake platter, about 1 hour. Dust with confectioners’ sugar before serving.
Enjoy this delicious, sweet dessert from AllRecipes!