Lemon Ricotta Almond Cake

Steps

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1. 1
   Place ricotta in a bowl and gently stir to soften.
   ▶ ≈0:25
2. 2
   Add the zest of organic lemon to the ricotta.
   ▶ ≈0:31
3. 3
   Separate the eggs, placing whites and yolks in separate bowls.
   ▶ ≈0:38
4. 4
   Add the egg yolks and melted butter to the ricotta mixture and blend well.
   ▶ ≈0:44
5. 5
   Beat the egg whites with an electric mixer, gradually adding sugar until stiff peaks form and the mixture becomes glossy.
   ▶ ≈0:57
6. 6
   Fold the almond flour into the yolk and ricotta mixture, stirring gently.
   ▶ ≈1:09
7. 7
   Gently fold the beaten egg whites into the mixture in several additions, carefully lifting the mass to incorporate air until well combined.
   ▶ ≈1:21
8. 8
   Pour the batter into an 18–20 cm cake pan and spread evenly.
   ▶ ≈1:35
9. 9
   Scatter the sliced almonds evenly over the top.
   ▶ ≈1:49
10. 10
    Bake in a preheated 180°C oven for 50 minutes until the cake is set.
    ▶ ≈2:24
11. 11
    Once completely cooled, dust the top with powdered sugar for the finishing touch.
    ▶ ≈2:30