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!
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
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.
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.
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.
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.
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.