“Let them eat cake.” Marie Antoinette
This easy but elegant cake has it all: gorgeous, moist, gluten free and not too sweet. The Meyer lemon zest adds a bright note to the ricotta, a perfect pairing of flavors. If you don’t have Meyers, substitute regular lemons or even orange. The almond meal gives the cake a bit of texture with a second layering of almond flavor provided with the roasted almond crunchy topping. A lovely spring dessert.
Meyer Lemon-Almond Ricotta Cake
Adapted from Donna Hay
- 8 T unsalted butter, room temperature
- 1 t vanilla extract or seeds scraped from 1 whole vanilla bean
- 3/4 c sugar
- 1/4 c Meyer lemon zest
- juice of 1/2 Meyer Lemon
- 4 large eggs, room temperature, separated
- 10 1/2 oz whole milk ricotta
- 2 1/2 cup almond meal
- sliced almonds to top cake
- icing sugar to dust top
Preheat oven to 325F. Generously butter a 9″ springform pan.
- Beat the egg whites until stiff. Reserve.
- In a large bowl, cream the butter, sugar, lemon zest and vanilla bean.
- Beat in the lemon juice then the egg yolks, one at a time.
- Beat in the ricotta and the almond meal.
- Gently fold in the egg whites.
- Pour batter into prepared springform pan. Sprinkle the top with sliced almonds.
- Bake in the center of the oven for 45 minutes.
- Cool in pan. When ready to serve, remove sides, sprinkle with icing sugar.