Almond ricotta cake

I haven’t had a cake quite like this in a long time. It’s difficult to place it neatly into just one category. It’s naturally gluten-free, with ground almonds taking the place of flour, contains no baking powder, and includes ricotta, which gives it a texture reminiscent of a light cheesecake – but not entirely ;). It’s somewhere between a cake and a cheesecake, strange as that may sound. Wonderfully enjoyable to eat, aromatic, moist yet pleasantly firm, not too heavy, delicately citrusy and utterly moreish. It may look like a winter bake, but it brings a little taste of sunny Italy to the table.

Ingredients for almond ricotta cake:

• 120 g butter
• 200 g caster sugar
• seeds from 1 vanilla pod
• finely grated zest of 1 large lemon
• 4 large eggs, separated
• 240 g ground almonds
• 300 g ricotta
• 60 g flaked almonds, for decoration
• icing sugar, for dusting

All ingredients should be at room temperature.

Place the butter and 100 g of the sugar into the bowl of a stand mixer and beat until pale and fluffy. Add the egg yolks, vanilla seeds and lemon zest, continuing to beat until combined. Add the ground almonds and ricotta, then mix briefly until just incorporated. Do not overmix.

In a separate bowl, whisk the egg whites until stiff peaks form. Gradually add the remaining 100 g sugar, one tablespoon at a time, whisking continuously until the mixture is thick and glossy. Gently fold the whipped egg whites into the almond mixture until evenly combined.

Transfer the batter to a 20 cm round cake tin lined with baking paper. Level the surface and sprinkle evenly with the flaked almonds.

Bake at 160°C for approximately 50 minutes, until lightly golden on top. The cake will rise beautifully during baking and then sink slightly in the centre as it cools. Remove from the oven and leave to cool completely.

Dust generously with icing sugar before serving. This cake is at its very best the following day.

Enjoy!

Recipe source: Donna Hay Magazine, June/July 2013.