- pat of butter, for coating the pan
- sprinkle of sugar
For the cake
- 1 stick (113 g) of unsalted butter, melted
- 1 cup sugar
- pinch of salt
- zest of 2 lemons, preferably organic & unwaxed
- 1 capful of pure almond extract
- 4 large eggs
- 1 cup ricotta, part skim or whole
- 1 1/2 cups almond meal*
- 1 cup all-purpose flour
- 1 1/2 tsp baking powder
- 1/4 cup flaked almonds, plus more as needed
- powdered sugar, for decoration
- fresh whipped cream
- sliced strawberries sprinkled with sugar
*When measuring the almond meal and flour (respectively), gently spoon the flour into your measuring cup. Do not pack. This will yield the most accurate measurement.
** This cake is best served on the same day that it is baked.
- Preheat your oven to 350 F. Lightly coat the bottom and sides of a 9-inch springform pan with butter. Sprinkle with sugar.
- In a large mixing bowl, add the melted butter, sugar, salt, lemon zest, and almond extract. Whisk to combine.
- Add the eggs, one at a time, mixing well after each addition.
- Add the ricotta and continue to whisk with gusto until there are no lumps present (a few small lumps are ok, but the batter shouldn’t look like cottage cheese). This step is essential for a light and fluffy texture.
- Add the almond meal, flour, and baking powder. Mix gently to combine.
- Pour the batter into your prepared pan.
- Sprinkle with the flaked almonds.
- Bake for approximately 35-40 minutes (check at the 35 minute mark). Insert a toothpick into the center of the cake; if it comes out clean it’s ready.
- Cool in the tin for 15 minutes. Then remove the outer ring to finish cooling.
- Right before serving, dust with powdered sugar.
- Cut into slices and serve.