Firstly I must apologise; this recipe for almond, ricotta, and lemon cake is not ‘strictly Abruzzo’, it contains plenty of local ingredients that you’ll find used here & you’ll find variations of this cake served as a dessert all the time.
It is a cake for gluttons like me who’d rather have a couple of slices than just one. It’s gluten-free, the divine tasting ground almonds more than filling for the traditional boots normally filled with flour and it’s senza butter, instead using ricotta after all we’re in central Italy so no need to add extra fat!
Baked last thing at night it’s perfect to wake up to if the smell doesn’t make you delirious when you’re trying to sleep. For me, it’s one of my favourite breakfasts sitting on my little terrace in Abruzzo surrounded by my flower pots with an espresso before I hit my pc.
Almond, Lemon and Ricotta Cake
- Springcake Tin
- 240 g Blanched Almonds
- 2 tsp Gluten-Free Baking Powder
- 1/4 tsp Salt
- 3 Eggs Separated
- 370 g Ricotta
- 100 g Sugar
- 3 Zest of lemons (do try & use organic lemons)
- 1 Lemon Juiced
- 1/2 Vanilla Pod
- Preheat the oven to 175C
- In a food processor grind your almonds if you haven’t been able to get ground almonds with the baking powder, salt and sugar and add to a bowl.
- Mix the egg yolks, ricotta, lemon zest and lemon juice & vanilla together and add to the dry mixture mixing well.
- Whisk your egg whites till they form soft peaks and then fold this into your ricotta & almond mix.
- Pour the mixture into a greased deep pie dish (230mm/9") and bake in the middle of the oven for 50 minutes until it’s golden and the cake‘s middle is no longer jiggly. (If your oven is a little fierce, and you think it it’s getting a little too golden but still needs a bit longer simply turn down the cooker, this cake is very moist there won’t be any problems of it drying out.)
- Leave for a couple of hours to cool in the tin so that it retains its shape! If you don’t have a springform cake tin you may lose the first piece as it is light and very moist but hey isn’t it always good to try what you’re serving!
Thank you for sharing! Can't wait to try this. I had leftover almond floor and now it has a purpose.
A wonderful cake that entered my Top 10 list! I have used just a little bit more sugar (120 g.) and added fresh raspberries – this is a real upgrade. Also I suggest using a little bit more baking powder.
Thanks very much Sammy!
Galit from Israel … (do you remember us? (travellers to Abruzzo on the days of the last big earthquake…))
Galit, wow how wonderful to hear from you, of course I remember you! How are you? I am going to try your raspberry suggestion a try if I can find some in the shops here, it sounds a wonderful combination and so pleased it is in your Top 10 cakes and makes great use of Israel\’s superb lemons