Lemon, Ricotta & almond cake

This flourless cake is light and full of lemony brightness. I love it most the next day, once it’s fully chilled the flavor deepens, and the texture becomes even better. If I’m craving a more almond forward flavor, I’ll add a couple of drops of almond extract. The ricotta makes it incredibly light and fluffy, so fair warning: it’s dangerously addictive!

Ingredients

• 1 stick unsalted butter, softened

• 1⅓ cups sugar, divided (1 cup for step 1, ⅓ cup for step #3)

• 1 vanilla bean, split and seeds scraped (or 1 teaspoon vanilla extract)

• ¼ cup finely grated lemon zest (from about 2–3 lemons)

• 4 eggs, separated and at room temperature

• 2½ cups almond meal

• 1 cup ricotta

• Sliced almonds, for the top of the cake

• Powdered sugar, for dusting

Instructions

Preheat oven to 325°F Line the base and sides of a 20cm (8-inch) round cake tin with baking paper.

1. Cream butter, sugar & zest:
   In a stand mixer, beat the butter, 1 cup of the sugar, vanilla seeds, and lemon zest for 8–10 minutes, until pale and fluffy. Scrape down the sides of the bowl as needed.

2. Add yolks & almond meal:
   Beat in the egg yolks, one at a time. Add almond meal and mix until combined. Gently fold in the ricotta.

3. Whip egg whites:
   In a separate clean bowl, beat the egg whites until soft peaks form. Gradually add the remaining ⅓ cup sugar and beat until stiff peaks form.

4. Fold together:
   Fold a third of the egg whites into the batter to lighten it. Gently fold in the rest until fully incorporated.

5. Bake:
   Spoon batter into the prepared tin, smooth the top, and scatter with flaked almonds. Bake for 40–45 minutes or until firm and a skewer inserted comes out clean.

6. Cool & serve:
   Allow to cool completely in the tin. Dust with icing sugar before serving.