How To make Almond, Lemon and Ricotta Cake
250 g blanched almonds
70 g plain flour
7 lemons
finely grated zest
3 lemons :
juice of
225 g unsalted butter softened
250 g caster sugar
6 eggs :
separated
300 g fresh ricotta cheese
Makes 1 x 25.5cm/10 in cake.
1. Preheat oven to 150C/300F/Gas 2. Butter a 25.5cm/10in round cake tin and line with greaseproof paper.
2. Coarsely chop the almonds in a food processor. Combine with the flour and lemon zest.
3. Beat the butter and sugar together in a mixer until pale and light. Add the egg yolks one by one, then add the almond mixture.
4. Put the ricotta in a bowl and lightly beat with a fork. Add the lemon juice. In another bowl, beat the egg whites until they form soft peaks. Fold the egg whites into the almond mixture and finally stir in the ricotta.
5. Spoon the mixture into the prepared tin and bake in the preheated oven for 35-40 minutes until set. Test by inserting a skewer, which should come out clean. Remove from tin while warm, and cool on a rack.
How To make Almond, Lemon and Ricotta Cake's Videos
Almond Lemon Ricotta Cake - Accidentally Gluten Free
Almond Lemon Ricotta Cake - Accidentally Gluten Free
Cake Ingredients:
125 mL (½ cup) softened butter
120g honey
Zest of 3 lemons
6 eggs, separated
454g (1Lb) ricotta
500 mL (2 cups) ground almond meal
250 mL (1 cup) fine corn meal
Pinch of salt
125 mL (½ cup) sugar
Flaked almonds, for scattering
Glaze Ingredients:
Juice of 3 lemons
250 mL (1 cup) sugar
Method:
Preheat oven to 325ºF.
Grease a 9” springform pan.
Cream together butter, honey and lemon zest until light and fluffy.
Beat in yolks one at a time.
Stir in ricotta, almond meal, and corn meal, and a pinch of salt.
Whisk egg whites to soft peaks, then gradually whisk in sugar until glossy.
Fold whites into ricotta mixture, then transfer into springform pan and scatter with almonds.
Bake 45-50 minutes until golden and a cake tester comes out clean clean.
While cake is baking; combine lemon juice and sugar, and boil to make a light syrup.
Remove cake from oven and pierce all over with a skewer, then spoon glaze over and chill before serving.
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How to Make ITALIAN Lemon Ricotta Cake With Almonds
Lemon Coconut Almond Cake (SUPER EASY)
Many people have tried this now and no one thinks of it as a gluten free cake. It's just a delicious cake! Coconut and lemon is a lovely flavour combination with the subtle flavour of almond meal. Lovely springy, moist crumb. Bonus: Just about the fastest, easiest cake recipe I know!
PRINT RECIPE:
Italian Lemon Ricotta Cake
Recipe at:
This recipe for Italian Lemon Ricotta Cake is the best out there! Light, fluffy, and full of flavor, it is the perfect Italian dessert. Easy and simple recipe made with ricotta cheese and lemon. #lemonricottacake #italianlemoncake
Italian Lemon Ricotta Cake
Italian Lemon Ricotta Cake
This light and fluffy Italian Lemon Ricotta Cake is full of fresh lemon flavor and the creamy ricotta cheese makes it super moist and rich. The taste of olive oil is subtle and delicious. Learn how to make this Italian Lemon Ricotta Cake.
✅Please turn on subtitles/captions for more details.
✅Ingredients
3 Large eggs, room temperature
1 cup (200 g) Granulated sugar
1 cup (220 g) Ricotta Cheese, room temperature
1/2 cup (120 ml) Olive Oil (or vegetable oil)
1 ½ cup (210 g) All-Purpose Flour
1/2 tsp (2 g) Baking Powder
1/4 tsp (2 g) Salt
1 tbsp (6 g) Lemon Zest
2 tbsp (30 ml) Lemon Juice
✅ Bake in preheated oven 350 F (180 C), 40-50 minutes
✅ Printable recipe on my website:
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✅ Instagram:
#lemonricottacake #ricottacake
Almond Ricotta Cake | Easy Italian Dessert
Italian Almond Ricotta Cake is the perfect Italian dessert. This recipe is full of flavor and so simple to make with ricotta cheese and almond extract. Don’t miss this recipe perfected for the best Almond Ricotta Cake!