cake,

{ Recipe } Lemon Almond Ricotta Cake (GF)

October 31, 2014 Unknown 0 Comments

It has been while since last post. How have you been? It is almost end of the year. Can you believe it? I am pretty happy with what I have done earlier this year. But lately, my mind is full of many questions that I can't find the answers which makes me really stressed and unease. I seem to forget the basic of happiness.  

Anyway, I made this cake back in August for a morning tea at work. This is my first time baking a gluten-free cake. I have to admit I have the impression that flourless cake must taste boring and the texture is very dense. But! This cake completely changed my mind! It was soft and tasty! The smell of almond was so strong when I took out the cake from the oven. It was absolutely amazing.




[ Ingredients ]

120	g unsalted butter, softened
240	g powdered sugar (icing sugar)
2	vanilla beans - I used 1 tsp vanilla paste
2	lemons, zested
4	eggs (separated and at room temperature)
240	g almond meal
300	g ricotta

[ Method ]

1　Freeze your beaters and a mixing bowl.

2　Preheat oven to 200ºC. Line a 20 cm round pan with parchment paper and set aside.
3　Beat softened butter, half of the sugar, vanilla seeds and lemon zest with an electrical mixer until pale and creamy, which should take about 5-6 minutes. Add egg yolks, one at time, and mix after each addition. Add almond meal and beat to combine. Fold in ricotta.



4　Take your mixing bowl and beaters out of the freezer. Beat egg whites and the remaining sugar until stiff. Gently, fold them into the cake batter.




5　Pour mixture into prepared pan and decorate with almond flakes if desired. Bake for 40-45 minutes (cover it with tinfoil after 25 minutes or so) until cooked. Let it cool for a couple of hours, or better yet, overnight! 


[ Few more shots ]