ALMOND RICOTTA CAKE

Serves 8

This flourless ricotta cake is going to fill your house with the most amazing aromas while in the oven baking.  If you are an almond lover like I am, this is the one cake that has it all: almond flour, almond extract, sliced almonds along with the citrusy touch of the orange zest. A perfect rich moist every day cake that goes beautifully with coffee and tea and that is going to become an instant conversation topic after the first bite.

115 g unsalted butter, at room temperature

150 g/ ¾ cup granulated sugar

425 g ricotta, drained

4 eggs, separated and at room temperature

200 g/ 2 cups almond flour

2 tsp vanilla extract

½ tsp almond extract

orange zest of 1 large orange

pinch of salt

½ cup of sliced almonds

powder sugar for serving

Preheat oven to 350°F/ 176°C.

Grease and line an 8-inch springform.

Using a stand mixer, whisk butter and sugar until creamy. Add ricotta and continue whisking until just incorporated, scraping down the sides of the bowl.

Add egg yolks one at a time, mixing after each addition, followed by the almond flour and salt. Mix in vanilla, almond extract and orange zest.

In a separate mixing bowl, beat whites until stiff peaks form. Add a third of the whipped whites into the almond batter and fold gently. Repeat with the remaining whites, folding until just incorporated.

Pour the batter into the prepared springform. Smooth the top and cover with sliced almonds.

Bake for 50-55 minutes until golden brown.

Let cool completely before transferring the cake onto a serving plate.