This is great the next day, after it’s completely chilled, and the flavor and texture seems to get better with time. Serve it with a glass of Vin Santo or Moscato.
Ingredients
1 stick unsalted butter, softened
1⅓ cups cane sugar
1 vanilla bean, split and seeds scraped
¼ cup lemon zest
4 eggs, separated and at room temperature
2½ cups almond meal
10½ oz fresh ricotta
Flaked almonds, to decorated
Icing sugar, for dusting
Instructions
Heat oven to 350 degrees. Line the base and sides of a 9 inch round springform pan with parchment paper and set aside.
Place the butter, 1 cup cane sugar, vanilla seeds and lemon zest in an electric mixer and beat for 8-10 minutes or until pale and creamy. Scrap down the sides of the bowl, then gradually add the egg yolks, one at a time, continuing to beat until fully combined. Add the almond meal and beat to combine. Fold ricotta through the almond meal mixture.
Beat the egg whites in a clean bowl with a hand-held electric mixer until soft peaks form. Gradually add the remaining sugar to the egg whites mixture and whisk until stiff peaks form. Gently fold a third of the egg whites into the cake mixture. Repeat with the rest of the egg whites.
Pour the mixture into the prepared cake tin, smooth the tops with a palette knife, decorate the cake with almond flakes, and bake for 45-50 minutes or until cooked and firm to touch. Allow to cool completely in the cake tin. Dust with icing sugar to serve.
Recipe by Eatentions at https://www.eatentions.com/lemon-ricotta-and-almond-flourless-cake/