LEMON RICOTTA CAKE with ALMONDS
LEMON RICOTTA CAKE with ALMONDS Preparation
Turn Oven on to 325 degrees Farenheit first
A spring form pan works well, but bundt or 2" cake pan can also be used.
Grease pan well with butter.
In separate bowl combine the almonds and flour and set aside.
In an Electric mixer, beat the butter and sugar until fluffy.
Add egg YOLKS slowly as mixer runs until combined well.
With mixer running add: ricotta, lemon zest, and lemon juice until combined well.
Now fold in the Almonds and Flour, being sure not to beat or stir, just fold.
In a clean (grease free) bowl beat the egg whites on high until stiff peaks form.
(You can wipe the bowl with vinegar before beating egg whites ( good degreaser)
Fold the stiff egg whites into the Almond cake batter.
Pour into grease cake pan.
Bake for 45-50 minutes until top is brown. The center batter can be moist, not dry.
Remove from oven and cool well, it will release from a bundt mold when properly cooled.
Dust top with Powdered sugar/Sprinkles. Fresh berries and fruit work well with this cake.
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