Flourless Limoncello Ricotta Cake
A delicious and moist cake that's perfect with coffee or tea or served for breakfast.www.comfortandpeasant.com
Ingredients
- 4.2 ounces (120g) Butter, softened
- 7 ounces (200g) Sugar
- 1 tsp (16ml) Vanilla extract
- 1/4 Cup (32g) Lemon zest
- 4 Eggs, separated
- 8.7 ounces (242g) Almond flour
- 10.6 ounces (300g) Full fat ricotta cheese
- 3 tbsp (22.5ml) Limoncello
- Flaked almonds for decoration
- Icing sugar for serving
Instructions
- Preheat oven to 355 degrees F (180 degrees C)
- Line the base and sides of an 8 inch (20cm) round springform cake pan with parchment paper.
- Using a mixer, blend 3.5 ounces (100g) of the sugar with the lemon zest until combined.
- Add the butter and vanilla and beat until mixture is pale and creamy (about 5 minutes).
- Add egg yolks one at a time beating well after each yolk.
- Add the almond flour and beat until well combined.
- Fold in the ricotta and the limoncello.
- Beat the egg whites in a clean bowl until soft peaks form.
- Gradually add the remaining sugar to the egg whites and beat until stiff peaks form.
- Mix a third of the egg whites into the cake batter until just combined and then gently fold in the remaining egg whites.
- Pour the batter into the prepared cake pan. Smooth the top and sprinkle with the almonds slices.
- Bake for about 40-45 minutes until firm to the touch and a toothpick comes out clean.
- Allow the cake to cool completely in the pan before removing.
- Dust with icing sugar before serving.