Lemon & Ricotta Cake

40 mins
Serves 1
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Directions

  1. 1Combine ricotta and brown sugar in a bowl.
  2. 2Combine ricotta and brown sugar in a bowl.
  3. 3Combine ricotta and brown sugar in a bowl.
  4. 4Mix until super smooth.
  5. 5Mix until super smooth.
  6. 6Mix until super smooth.
  7. 7Add eggs and mix.
  8. 8Add eggs and mix.
  9. 9Add eggs and mix.
  10. 10Add lemon zest and mix.
  11. 11Add lemon zest and mix.
  12. 12Add lemon zest and mix.
  13. 13Add extra virgin olive oil and mix.
  14. 14Add extra virgin olive oil and mix.
  15. 15Add extra virgin olive oil and mix.
  16. 16Add lemon juice and mix.
  17. 17Add lemon juice and mix.
  18. 18Add lemon juice and mix.
  19. 19Add vanilla extract and mix.
  20. 20Add vanilla extract and mix.
  21. 21Add vanilla extract and mix.
  22. 22Sieve double 0 flour, baking soda and almond flour into the bowl.
  23. 23Sieve double 0 flour, baking soda and almond flour into the bowl.
  24. 24Sieve double 0 flour, baking soda and almond flour into the bowl.
  25. 25Add salt to the bowl with the flours and mix.
  26. 26Add salt to the bowl with the flours and mix.
  27. 27Add salt to the bowl with the flours and mix.
  28. 28Mix the flours into the wet batter.
  29. 29Mix the flours into the wet batter.
  30. 30Mix the flours into the wet batter.
  31. 31Blend the almonds in a food processor until they are chopped.
  32. 32Blend the almonds in a food processor until they are chopped.
  33. 33Blend the almonds in a food processor until they are chopped.
  34. 34Cover the springform pan with parchment paper and drizzle some extra virgin olive oil on it.
  35. 35Cover the springform pan with parchment paper and drizzle some extra virgin olive oil on it.
  36. 36Cover the springform pan with parchment paper and drizzle some extra virgin olive oil on it.
  37. 37Add the batter to the springform pan.
  38. 38Add the batter to the springform pan.
  39. 39Add the batter to the springform pan.
  40. 40Top the batter with the chopped almonds.
  41. 41Top the batter with the chopped almonds.
  42. 42Top the batter with the chopped almonds.
  43. 43Bake at 350°F for 40 minutes.
  44. 44Bake at 350°F for 40 minutes.
  45. 45Bake at 350°F for 40 minutes.
  46. 46Sprinkle powdered sugar on top of the cake.
  47. 47Sprinkle powdered sugar on top of the cake.
  48. 48Sprinkle powdered sugar on top of the cake.

Ingredients

  • ricotta
  • ricotta
  • ricotta
  • brown sugar
  • brown sugar
  • brown sugar
  • eggs
  • eggs
  • eggs
  • lemon zest
  • lemon zest
  • lemon zest
  • 2 tablespoons extra virgin olive oil
  • 2 tablespoons extra virgin olive oil
  • 2 tablespoons extra virgin olive oil
  • lemon juice
  • lemon juice
  • lemon juice
  • 1 teaspoon vanilla extract
  • 1 teaspoon vanilla extract
  • 1 teaspoon vanilla extract
  • double 0 flour
  • double 0 flour
  • double 0 flour
  • baking soda
  • baking soda
  • baking soda
  • almond flour
  • almond flour
  • almond flour
  • salt
  • salt
  • salt
  • almonds
  • almonds
  • almonds
  • powdered sugar
  • powdered sugar
  • powdered sugar

Equipment

glass bowlwhisklemon zestertablespoonlemon juicerteaspoonsievefood processorspringform panspatulaovencake standknifepowdered sugar shaker
Lemon & Ricotta Cake | Clip Recipe