If you have somebody in your family who’s gluten-intolerant (like my daughter Maria) you’ll be happy to discover this irresistible recipe. Its flavor and texture make it the perfect dessert for everybody. I like this cake the next day, when completely chilled: its flavor and texture seem to get better with time. photos by coco zordan
8
40 min.
40/50
unsalted butter, softened 120 grams (1 stick)
3/8 cup caster sugar, divided in 2 parts 210 grams (160 + 50 grams)
vanilla bean, split and seeds scraped 1stick
or Pure Vanilla puru00e9e 2 tsp
lemon zest 1/4 cup (3 organic lemons)
eggs, separated and at room temperature 4
almond meal 240 grams (2 1/2 cups)
fresh ricotta 325 grams (about 12 oz)
Flaked almonds to decorate
powdered sugar for dusting
(Adapted from “Cakelets Doilies”)
Heat oven to 325*/350* F. Line the base and sides of a 20cm round cake tin with baking paper and set aside.
Place the butter, 160 grams caster sugar (keep the rest for the egg whites), vanilla extract and lemon zest in a large bowl and beat for 8-10 minutes with an electric mixer or until pale and creamy.
Then gradually add the egg yolks, one at a time, continuing to beat until fully combined. Add the almond meal and beat to combine.
Fold ricotta through the almond meal mixture.
Beat the egg whites by adding gradually the remaining sugar in a clean bowl with the mixer and whisk until stiff peaks form.
Gently fold a third of the egg whites into the cake mixture. Repeat with the rest of the egg whites.
Pour the mixture into the prepared cake tin, smooth the tops with a palette knife, decorate the cake with almond flakes,
and bake for 40-45 minutes or until cooked and firm to touch. Allow to cool completely in the cake tin. Dust with powederd sugar to serve.
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