Italian Gluten-Free Almond and Ricotta Cake Recipe

Step 1

Preheat the oven to 350F. Line a 8 or 9-inch cake pan or springform pan with parchment, and grease or spray the sides.

Step 2

In a large mixing bowl, add the butter and sugar and beat with an electric mixer for a few minutes until creamed and very smooth. Add the ricotta cheese (well drained) and beat some more.

Step 3

Scrape down the side of the bowl, and add the egg yolks, lemon zest vanilla, and almond extracts. Continue beating on medium speed until very smooth.

Step 4

Add the salt and the almond flour. Mix until just combined.

Step 5

Beat the egg whites on medium-high speed until stiff peaks form. Add a third of the whipped egg whites to the cake batter and gently fold. Repeat with remaining egg whites, and fold until incorporated.

Step 6

Pour the cake batter into the prepared cake pan. Sprinkle the top with the sliced almonds and bake at 350F for 55-60 minutes, until set and golden brown on top. Let the cake cool to room temperature, then carefully remove the outer ring of the pan. Dust with confectioner’s sugar before serving.