Monday, 1 September 2014

Ricotta Cake

After a long break from baking (sorry!) I'm back with an amazing cake different than other. Something between cheesecake and regular cake. Quite heavy but velvety and smooth inside with gentle hint of lemon zest. If you like marzipan you will enjoy that aromatic cake that is packed with sweet flavour of almonds.  Extremely easy to make with a short list of ingredients doesn't take much time to bake. The cake is very moist and tastes much better the next day.

  • 240 g ground almonds
  • 250 g ricotta cheese
  • 170 g xylitol, powdered (or any other sweetener of your choice which is equivalent of 170g of sugar)
  • 4 eggs
  • Zest from 1 lemon
  • 1 teaspoon vanilla extract
  • 60g almond flakes

  • Preheat oven to 160 C
  • Line the 20 cm loose bottom cake tin with baking paper
  • Using electric mixer beat egg yolks with xylitol, add ricotta, vanilla extract, lemon zest and ground almond and briefly mix to combine the mixture.
  • Whisk the egg whites until soft peaks. Fold 1/3 of the egg whites into ricotta mixture to loosen  and then fold in the rest.
  • Spread the mixture in the tin, sprinkle the almond flakes on the top and bake for about 50 minutes.
  • Cool it down and refrigerate it overnight. Dust with powdered xylitol before serving.
Enjoy :)


Whole Cake
1 slice (1/12 of the cake)