Do you like fresh and citrusy flavors? Then you should not miss almond and ricotta cake, as it will give you immense and satisfying satisfaction. It is ideal to consume it for breakfast, snack or when you have guests, as one slice is enough to definitely make the most crooked day more colorful and beautiful.
Trust me, this cake melts deliciously in your mouth; once you try it, you can’t help but fall in love with it. No one will be able to resist its charm, so much so that adults and children alike will compete to grab a portion, not to mention that no one will leave even a crumb behind.
Ingredients:
- 300g (10.5 oz) light ricotta cheese
- 150g (1 1/2 cups) ground almonds or almond flour
- 55g (1/4 cup + 1 tbsp) stevia sweetener
- 4 medium eggs
- 2-3 tbsp Orange liqueur
- Zest of 1 lemon
- Pinch of salt
- Powdered sweetener for dusting (optional)
How to make Almond Ricotta Cake:
- To begin, cover a bowl with a cloth, insert the ricotta if watery, squeeze it to remove the whey, and set it aside for a moment (if it is not watery, leave this step alone).
- Now pour the sweetener (or sugar) into a bowl, add the eggs, pinch of salt and beat them with electric whips so that they double in volume.
- Now add the grated lemon zest, mix with electric whips and, without stopping, incorporate the Grand Marnier, ricotta cheese in several batches and flour-ground almonds again in several batches, stopping when you have obtained a smooth dough.
- Having done this, line a round mold 20 centimeters in diameter (approximately 8 inches) with special paper, pour the mixture over it and level it out.
- Finally bake in a preheated oven on the lowest shelf for 45 minutes at a temperature of 170°C (340°F), when done let the cake cool, remove it from the mold and dust it with powdered sugar.
Bon Appetit!
