Lemon Ricotta Cake with Almonds

This is a divinely moist cake, mostly because of the ricotta. Besides, I love anything made with almond flour and when you add lemon zest to the mix, you've got a blue ribbon recipe. For dessert or to serve thinner slices with tea, it's perfection. What better way to start out the new year?

Lemon Ricotta Cake with Almonds

From Honest Cooking, recipe by Hein van Tonder

4.2 ounces butter, softened
1 cup sugar
1 teaspoon vanilla extract
1/4 cup lemon zest
4 eggs, separated
1 1/2 scant cups (8.5 ounces) almond meal
1 1/4 cups (10.6 ounces) ricotta
flaked almonds for decoration
icing sugar for serving

Heat oven to 355 degrees F and line the base and sides of a 20cm (8 inch) round cake tin with baking paper.
Place half of the sugar and the lemon zest in a food processor and blitz until finely ground. Then beat the butter, vanilla and sugar/zest mix together for about 10 minutes until pale and creamy.
Add the egg yolks one at a time, beating the mixture well after each egg yolk is added.
Add the almond meal and beat to combine and then fold the ricotta into the almond mixture.
Beat the egg whites in a clean bowl until soft peaks form. Gradually add the remaining sugar to the egg whites and whisk until stiff peaks have formed. Mix a third of the egg whites into the cake mixture, then gently fold in the rest of the egg white mixture.
Pour the mixture into the prepared cake tin, smooth the top and sprinkle with the almond flakes.
Bake for 40-45 minutes until cooked and firm to the touch.

Allow to cool completely in the cake tin before removing. Dust with icing sugar to serve.


  1. That moist texture reminds me of marzipan cake. Awesome!
    Happy New Year, Barbara!

  2. Happy New Year Barbara, this has to be one of my all-time favorite cakes, I could devour this for breakfast, lunch or dinner.

  3. Me too..give me the taste of almond in a dessert and I am smitten!
    Bonne Année Barbara:)

  4. Wishing you all the best in the New Year. I'm looking forward to you sharing more delicious recipes like this one.

  5. Happy New Year Barbara, to you and your family.
    Best wishes for a wonderful 2017 - thank you for all the wonderful recipes you share with us.

  6. I love the way to start the year, Barbara! Much to my amazement, I've never made a ricotta cake! I can't wait to make this recipe my first :) Happy 2017, Barbara!

  7. I don't eat bitter almond, but love things made with almond meal. What a lovely start to the new year!

  8. i usually avoid recipes that require separating eggs, but this looks so moist and the ingredients are so delicious! must try. :)

  9. I too love using almond flour. This looks delicious. Loved your tetrazzini recipe also! Happy New Year. Looking forward to sharing recipes with you in 2017.



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