Moist ricotta lemon and almond cake

Ingredients

• 250 g Ricotta (very fresh, at room temperature)
• 150 g Granulated sugar (for the batter)
• 4 Large eggs (separate the whites from the yolks)
• 2 Yellow lemon (zest and juice (about 60 ml))
• 100 g Almond flour (sift to avoid lumps)
• 30 g Unsalted butter (to grease the pan)
• 25 g Granulated sugar (for the pan) (to sprinkle the pan)
• 30 g Sliced almonds (to sprinkle on top)
• 10 g Powdered sugar (optional, for finishing)

Instructions

1. Separate the eggs

   Separate the whites from the yolks of the 4 large eggs into two separate bowls.

   Time: PT5M

2. Smooth the ricotta

   In a bowl, whisk the ricotta for 2‑3 minutes until you obtain a smooth and homogeneous cream.

   Time: PT3M

3. Add sugar, zest and lemon juice

   Stir in the sugar, the zest of the two lemons and the lemon juice into the ricotta, then whisk until the mixture is smooth.

   Time: PT2M

4. Incorporate the egg yolks

   Add the egg yolks one at a time, whisking between each addition until you obtain a homogeneous mixture.

   Time: PT3M

5. Add the almond flour

   Pour the sifted almond flour and mix with the whisk until fully incorporated.

   Time: PT2M

6. Whip the egg whites

   Using an electric mixer, beat the egg whites until stiff peaks form.

   Time: PT5M

7. First incorporation of the whites

   Take one third of the whipped whites and fold them into the previous mixture using a spatula, lifting the batter to aerate it.

   Time: PT2M

8. Incorporate the remaining whites

   Gently add the remaining whites while lifting the batter, until you obtain a homogeneous and light batter.

   Time: PT3M

9. Prepare the pan

   Line the 20 cm pan with parchment paper, butter it, then sprinkle sugar, spreading it over the sides.

   Time: PT5M

10. Pour the batter and decorate

    Pour the batter into the pan, smooth the surface and generously sprinkle sliced almonds.

    Time: PT2M

11. Bake

    Bake in a preheated fan oven at 160 °C for 35‑40 minutes. A knife blade should come out moist but clean.

    Time: PT40M

    Temperature: 160°C

12. Cool

    Allow the cake to cool completely at room temperature in the pan before unmolding.

    Time: PT15M

13. Finishing and serving

    Unmold onto a plate, dust with powdered sugar and serve chilled, optionally with a fruit coulis.

    Time: PT5M

Nutrition Facts

Calories

250

Protein

8 g

Carbohydrates

30 g

Fat

12 g

Fiber

2 g

Ingredient Substitutions

• Instead of Ricotta: cottage cheese
• Instead of Yellow lemon: lime
• Instead of Almond flour: almond meal
• Instead of Unsalted butter: vegetable oil
• Instead of Sliced almonds: pecan nuts

Equipment Needed

• Two large bowls
• Electric mixer
• Flexible spatula (Marise)
• 20 cm cake pan
• Parchment paper
• Fine grater
• Knife or wooden skewer
• Fan oven
• Cooling rack (optional)

Critical Steps — Do Not Skip

• Whip the egg whites to stiff peaks
• Incorporate the whites in two stages without overmixing
• Check doneness with a knife blade

Chef Tips from the Video

• Use ricotta at room temperature for a smoother texture
• Zest the lemons before juicing to avoid splatters
• Sifting the almond flour prevents lumps in the batter

Troubleshooting

Storage

Refrigerator: Store in an airtight container for 3‑4 days

Freezer: Not recommended, the airy texture deteriorates

Room temperature: Up to 2 days in a cool place away from heat

Make-Ahead Tips

• The cake can be prepared the day before and kept in the refrigerator
• The fruit coulis can be made ahead and kept refrigerated for 2 days