Ingredients
Scale
- 4 large eggs
- 1 cup granulated sugar
- 1 cup ricotta cheese
- 1 teaspoon vanilla extract
- 1 teaspoon almond extract
- Zest of 1 lemon
- 1 cup almond meal
- 1 cup all-purpose flour (or gluten-free flour)
- 1 teaspoon baking powder
- 1/2 teaspoon salt
- Sliced almonds (for topping)
Instructions
- Preheat the oven to 350°F (175°C) and grease a 9-inch springform pan.
- Whisk eggs and sugar until pale and slightly thickened, about 3-4 minutes by hand or 1-2 minutes with an electric mixer.
- Fold in ricotta, vanilla extract, almond extract, lemon zest, almond meal, baking powder, and salt until just combined.
- Pour the batter into the prepared springform pan and top with sliced almonds, if desired.
- Bake for 35-45 minutes until the top is golden and a skewer comes out mostly clean.
- Cool in the pan for 15 minutes, then transfer to a rack to cool completely.
Notes
For best results, drain ricotta before use and avoid overmixing the batter to keep the cake tender.
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Category: Dessert
- Method: Baking
- Cuisine: Italian
- Diet: Vegetarian