This cake is a perfect summer dessert! Light and airy, it has a divine taste with the mix of lemons and almonds. Being made with almond meal, it is completely flour-less and tastes wonderful when chilled completely!

Enjoy! Xo


1 stick unsalted butter, softened

1 1/3 cups sugar

1 vanilla bean, split and seeds scraped

1/4 cup lemon zest

4 eggs, separated and at room temperature

2 1/2 cups almond meal

10 1/2 oz ricotta

Flaked almonds, to decorated

Icing sugar, for dusting

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If you can’t find almond flour or meal in your grocery, it is really easy to make on your own! Just buy a couple bags of slivered almonds and process them in a food processor! You are also able to control the consistency of it, so you can make it more grainy or more fine.

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Once you have your almond meal made, just put it in a bowl and set aside. Next, preheat your oven to 325 degrees. Line your round cake pan with wax paper and coat with a little bit of butter or canola oil to keep the cake from sticking.

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Next, take the butter,  sugar, vanilla seeds and lemon zest in an electric mixer and beat for 8-10 minutes until pale and creamy. Scrape down the sides of the bowl, 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.

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Beat the egg whites in a clean bowl with a hand-held electric mixer until soft peaks form. Gradually add the remaining sugar to the egg whites mixture 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.

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Pour the mixture into the prepared cake pan and smooth out with a knife. Top with almonds and bake for 40-45 minutes. Allow to cool completely and then dust with icing sugar if desired.

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