Almond Ricotta Cake


  • 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

Cooking Instructions

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!