Food: Lemon, Ricotta and Almond Cake

Hi everyone! It is Alison from Heart of Gold & Luxury and I am here to share an amazing dessert perfect for the warm summer months ahead.  Now that the thermometer is finally beginning to rise, I find myself lightening up my meals and increasing the amount of vegetables and fruit I consume since the fresh market is over-flowing with so much bounty.  

When it comes to dessert I also prefer to make recipes that are not heavy but still are flavorful and delicious and one of my new favorites is this Lemon, Ricotta and Almond Flourless Cake. Before diving into this recipe, I thought flourless cakes had to involve chocolate (and believe me, there is nothing wrong with that), but I was wrong. 

This cake has an amazing texture, thanks to the almond flour while the ricotta cheese makes it incredibly moist.  Once you make this recipe it will definitely find it's way into your summer dessert repertoire.
  

Lemon, Ricotta and Almond Cake

8 tablespoons unsalted butter, softened

1 1/4 cups super fine sugar

1 teaspoon pure vanilla extract

2 tablespoons lemon rind

1 tablespoon lemon juice, freshly squeezed

4 eggs, divided

2 cups almond flour

1 1/2 cups ricotta cheese

3/4 cup sliced almonds, for garnish

powdered sugar, for garnish

Directions: Preheat oven to 325 degrees. Line the bottom of a spring-foam pan with parchment paper, butter sides of pan and parchment paper.  Place butter, sugar, vanilla extract, lemon rind and juice into a large mixing bowl. With electric mixer beat until mixture is light and fluffy, about five minutes.  Add the four egg yolks and mix for about three minutes until completely combined.  In another bowl, with clean beaters, beat egg whites until they have reached stiff peaks.  Fold half of the egg whites into the mixture until incorporated then add the almond flour, fold until combined.  

Add remaining egg whites, ricotta and continue to fold batter until all ingredients have come together.  Pour into spring-foam pan and allow to cook for 45 to 50 minutes or until the cake is firm to the touch and when a knife is inserted into the center and it comes out clean.  If needed cover the cake with tin foil to prevent burning.  Once done allow to cool completely in pan.  Once cooled remove and sprinkle with sliced almonds and powdered sugar.  

*Recipe adapted from Donna Hay

- photographs and post Alison