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Ingredients
- 300 g of fresh ricotta
- 110 g of sugar
- 4 eggs
- 1 pinch of salt
- 150 g chopped almonds
- Zest of 1 lemon
- 2 – 3 tablespoons citrus liqueur (preferably Grand Marnier)
Instructions
- Preparation of ingredients:
- Sieve the ricotta to eliminate any lumps.
- Separate the yolks from the whites.
- Finely grate the lemon zest.
- Beat the egg yolks:
- In a large bowl, beat the egg yolks and sugar until light and fluffy.
- Add the ricotta:
- Add the ricotta to the egg yolk and sugar mixture, stirring gently to keep the air incorporated.
- Combine the aromas:
- Add the grated lemon zest and the citrus liqueur, mixing until the mixture is smooth.
- Incorporate the almonds:
- Add the chopped almonds, mixing carefully to distribute them evenly throughout the mixture.
- Whip the egg whites:
- In a clean bowl, beat the egg whites until stiff with a pinch of salt. This step is crucial to obtain a soft and light cake.
- Add the egg whites to the mixture:
- Gently fold the whipped egg whites into the mixture, mixing from the bottom up to avoid deflating them.
- Prepare the cake tin:
- Butter and flour a 22cm diameter cake tin, or line it with baking paper.
- Pour the dough:
- Transfer the mixture into the cake pan, leveling the surface with a spatula.
- Cooking:
- Preheat the oven to 180°C in static mode.
- Bake the cake for 40-50 minutes, or until the top is golden and a toothpick inserted into the center comes out clean.
- Cooling:
- Remove the cake from the oven and let it cool completely on a wire rack before turning it out.
- Service:
- Dust with icing sugar before serving, if desired.
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