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Lemon-Nonna's Limoncello & Ricotta Almond Cake Recipe

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This recipe for Lemon-Nonna's Limoncello & Ricotta Almond Cake is from Marie Elena & Jim's Family Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
1 stick unsalted butter, softened
1⅓ cups sugar
1 cup full-fat ricotta
1 tsp vanilla
Zest from 1 organic lemon
3 eggs, room temp, separated
3Tbsp limoncello
2½ cups almond flour
1 tsp baking powder
⅓ cup sliced almonds
Powdered sugar, for dusting
Directions:
Directions:
Preheat oven to 325º. Butter 9" springform pan. Line bottom of pan with parchment paper. Using electric mixer, beat butter & sugar together until incorporated. Mix in ricotta, vanilla & lemon zest. Scrape down sides of bowl, then add egg yolks, one at a time, continuing to beat until very light & creamy. Add in limoncello, almond flour & baking powder; beat to combine. In separate clean chilled bowl, beat egg whites with electric mixer until stiff peaks form. Gently fold egg whites in cake mix. (Don’t worry if white streaks remain – they will disappear once in the oven.) Pour mix in pan. Smooth top with spatula. Sprinkle with sliced almonds. Bake 40-45 min until firm yet slightly springy to touch. Cool completely. (will fall slightly.) Dust with powdered sugar; serve!

 

 

 

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