Lemon Ricotta Almond Cake
Posted by fourclankitchen on March 20, 2011
I am on an almond kick and came across this very simple recipe on the Trader Joe’s website. I love simple desserts and this just spoke to me. It has no flour and no butter: the fat comes entirely from the almond meal and the ricotta cheese. So the only really bad for you ingredient in this recipe is the cup of sugar. Still, if you cut the cake into 10 pieces, the calorie count per piece is considerably less than for most cakes. So its worth having in your repertoire for when you want to feel righteous about eating dessert and want to spend only 10 min preparing it.
A couple of caveats: This cake doesn’t really rise a whole lot and is more like a pudding or a spoon cake. Some people don’t like that texture, but I do.
Lemon Almond Ricotta Cake (Adapted only slightly from Trader Joe’s)
2 cups Almond Meal (finely crush 2 cups slivered unblanched almonds if you don’t have almond meal)
1 tsp baking powder
1/2 tsp salt
1 cup sugar
1 tsp vanilla
1 15-oz tub (2 cups) fresh ricotta (low fat is fine)
Zest of 1 lemon
Juice of 1 lemon (about 3 Tbsp)-
1 tsp almond extract (could probably omit this, the cake was plenty almondy)
1 tsp lemon extract (optional)
1.) Preheat oven to 350 degrees F.
2.) In a large bowl, combine almond meal, baking powder, and salt.
3.) In a medium bowl, combine the remaining ingredients and mix well.
4.) Add the wet ingredients to the dry ingredients and stir well until smooth.
5.) Pour mixture into buttered 9-inch springform pan. Bake 50-65 minutes until the cake is golden and set in the middle (i.e. it does not jiggle). Mine took 65 min.
6.) Cool cake completely and chill before serving. The cake is pretty moist and its flavor is actually better the next day.