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Ricotta Almond Cake



  • 1 cup Caputo Ricotta

  • 4 large eggs, separated

  • 1 teaspoon lemon extract

  • 2 teaspoon lemon zest- divided

  • 1 cup sugar

  • 2 ½ cups almond flour

  • ¼ cup sliced raw almonds

  • Powdered sugar



  • Preheat oven to 325

  • Lightly grease and flour a 9” springform pan

  • In a bowl whisk the cheese, egg yolks, extract, 1 teaspoon zest, and sugar until smooth

  • Add the almond flour and stir until combined

  • In a separate bowl, whisk the egg whites to soft peaks*

  • Fold half of the egg whites into the flour mixture until combined, then fold in the rest

  • Gently add the batter to your pan and sprinkle the top with sliced almonds

  • Bake for 40 minutes or until a cake tester comes out clean

  • Sprinkle the remaining teaspoon of lemon zest on the cake once it comes out of the oven

  • Cool the cake for 10-15 minutes and then remove the sides of the pan

  • Once cake is cooled completely lightly dust the top with powdered sugar

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