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Lemon, almond & ricotta cake

Two days ago I had a slice of the most amazing lemon & almond cake – moist, delicious, so here begins my search to recreate it. Luckily there were a lot of great recipes on the web, my main source was:

http://lucullian.blogspot.com/2006/02/almond-and-ricotta-cake-gluten-free.html

2 duck eggs (or 3 chooken eggs)
2/3 cup sugar
100 g almonds put through the blender until fine
75 g salted butter, melted
125 g oz ricotta
zest and rind of 1 lemon (or two if you like it really strongly lemony)

100mL flour


-Whisk eggs and sugar until smooth, add the ground almonds then butter.
– Break up ricotta and add, beat. When the batter is smooth, beat in the flour.
– Pour it into a round 20cm springform cake tin and bake it in a pre-heated oven (180° C) 30 minutes.

I think I baked mine a little too long (as I added an extra 10 mins, but this is probably also because I can’t justify to myself heating up the whole oven for one little cake so I just do it on the oven setting on our microwave.  Next time I will probably make a little syrup with grated rind of a lemon maybe 50g sugar, 20mL water, then add the lemon juice when it has boiled, prick the warm cake all over & pour over the syrup before taking it out of the tin.

Related posts:

  1. Lemon Delicious
  2. Helen’s Christmas cake recipe
  3. Ginger Parkin – no eggs, vegan suitable if you use margarine & soy milk!
  4. Cannelets bordelais or canneles de Bordeaux

2,075 replies on “Lemon, almond & ricotta cake”

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