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
Amalfi Lemon Cake | Jamie Oliver & Gennaro Contaldo
It's full blown Italian fun in the studio today as the one and only Gennaro Contaldo shows us his beautiful Amalfi lemon cake. Theres no doubt about it, this is as lemony and as delicious as it comes!
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KETO ITALIAN RICOTTA CAKE | easy, elegant, and delicious!
This keto Italian almond cake has the rich creaminess that only ricotta cheese can add. It's a deliciously tender almond flour cake that looks so elegant dusted lightly with sweetener. And it's easy to make, too!
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► TIMESTAMPS:
0:00 Intro
0:40 Prepare the pan
1:27 Whisk the dry ingredients
2:03 Beat the butter and sweetener
2:54 Add the ricotta
3:25 Beat in the eggs one at a time
3:49 Add the dry ingredients
4:24 Spread the batter in the pan and bake
5:17 Finished keto ricotta cake
6:01 Dust lightly with powdered sweetener
6:39 Dig in
#ricottacake #ketodesserts #almondflour #sugarfree
Almond lemon ricotta cake
Here is another easy, fresh and delicious cake you should definitely try: almond lemon ricotta cake! #lovebaking
Ingredients:
100 g almond
80 g sunflower oil
3 eggs
150 g flour
150 g sugar
1 lemon
250 g ricotta
½ pack of baking powder (6 g)
pinch of salt
Recipe:
1. Break 3 eggs, beat them with a hand mixer and slowly add the sugar (150 g)
2. Incorporate the ricotta (250 g), the sunflower oil (80 g), then mix until smooth.
3. Put the almonds (100 g) in boiling water for 1 minute. After that rinse them with cold water to quickly cool them down. Then remove the skin and grind them.
4. Add lemon zest, lemon juice and the ground almonds to the wet ingredients.
5. Preheat the oven to 170 °C.
6. Add the flour (150 g), baking powder (6 g) and a pinch of salt.
7. Prepare a 24 cm round baking pan with parchment paper on the bottom and a thin layer of non-stick cooking spray on the side. Pour the dough into it and flatten it with a spatula.
8. Bake in ventilated oven at 170 °C for 40 minutes.
9. Let it cool down and decorate with powdered sugar.
Enjoy!
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Lemon Almond Ricotta Cake- Lucky's Bakehouse
Lemon Almond Ricotta Cake Recipe
1 stick (4 oz) unsalted butter, softened
1 ½ cup sugar divided
1 t lemon extract
2 T lemon zest
4 eggs, separated and at room temperature
2 1/2 cups almond flour
1 ¼ cup ricotta
Flaked almonds, to decorated
1. Preheat oven to 350
2. Spray a 9 inch cake pan with non-stick spray and dust with almond flour.
3. Using a whip attachment, whip the egg whites until soft peaks form. Gradually add ¾ cup sugar until egg whites become stiff. Set aside in separate bowl.
4. Cream remaining ¾ cup sugar, butter extract and salt and zest. Add egg yolk, and scrape bowl. Add almond meal and ricotta, scrape bowl. Fold in egg whites.
5. Pour into prepared pan, and level with spatula. Sprinkle with a few slivered almonds. Bake for approx 45 minutes.
6. Let chill in fridge until completely chilled throughout.
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Lemon Almond Cake
This lemon almond cake is really a combination of my lemon and Spanish almond cake. The wonderful lemony smell and taste. The light and soft texture and yes, on top of that it's super easy to make. Give this a try and you'd fall in love with it like I did. Yum!
NOTE: If you've made any of my recipes, please head out to my website and rate it. Link is below. I would really appreciate it. Huge thanks!
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Lemon, Ricotta & Almond Cakes | Sundaebake
Lemon, Ricotta & Almond Cakes
Recipe
120g butter
275g caster sugar
1 tsp vanilla
¼ cup lemon rind
4 eggs separated
240g almond meal
300g ricotta
60g flaked almonds
Preheat oven to 160°C Line 6x10cm round springform tins. Place the butter, 165g of caster sugar, vanilla and lemon rind in the Bowl of an electric mixer and beat for 8-10 minutes or until pale and creamy. Add the egg yolks and beat for 1-2 minutes or until well combined. Add the almond meal and beat to combine.
Place the eggwhites in a clean bowl of the electric mixer and whisk until stiff peaks form. Gradually add the remaining 110g of caster sugar and whisk until thick. In 2 batches, add the eggwhite mixture and the ricotta to the almond mixture and gently fold to combine. Divide between the tins and smooth the tops. Arrange the flaked almonds on the cakes and bake for 40-45 minutes or until cooked when tested with a skewer. Allow the cakes to cool completely in the tins. Carefully remove the cakes from the tins and dust with icing sugar to serve.
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