Ricotta and almond cake
Prep time
Cook time
Total time
: Cake
  • 300 gr. of high quality ricotta
  • 240 gr. of ground almonds (almond meal)
  • 170 gr. of white sugar
  • 120 gr. butter, softened
  • 4 eggs
  • Zest of 1 orange
  • ½ slice of a lemon
  • 3 tablespoons of almond flakes table to decorate
  1. Preheat oven to 150 °, line a cake pan with parchment paper, set aside;
  2. Drain the ricotta with a strainer, set aside;
  3. Using a whisk cream the butter with the sugar and the orange zest;
  4. Add the egg yolks one at a time gently mixing;
  5. Add the drained ricotta, almond flour, mix until you obtain a smooth batter;
  6. Whisk the egg whites until stiff with 2-3 drops of lemon juice;
  7. Add the egg whites in the ricotta mixture making big and delicate movements;
  8. Pour the mixture into the mold, decorate with almond flakes and bake about 50 minutes;
  9. Let cool for at least 1 hour before unfolding it, sprinkle with icing sugar and serve.
Recipe by La petite casserole at https://www.lapetitecasserole.com/2016/01/ricotta-and-almond-cake.html