In this column we share the cuisine and recipes of Italy and our Italian American communities. Each month we feature recipes curated from our research and those shared by LGI readers.
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Buon appetito!
Italian Almond and Ricotta Cake (Gluten-Free)
dalla cucina di Joanna Lucarino
This rich and decadent cake is naturally gluten-free since it uses almond flour instead of all-purpose flour. My niece was recently diagnosed with celiac disease, so I started looking for alternative recipes for baked goods and found this recipe from Cooking with Manuela. I also found this a refreshing blend of flavors perfect for spring and your Easter table.
Ingredients:
4 oz. Unsalted butter, softened
¾ C. Sugar
2 tsp. Vanilla extract
½ tsp. Almond extract
4 Large eggs, separated
15 oz. Whole milk ricotta
1 or 2 Large lemons, finely grated zest
2 C. Almond flour (not meal)
Pinch of salt
½ C. Finely sliced almonds
Powdered sugar for garnish prior to serving
Directions:
Preheat the oven to 350 degrees. I prefer to use a springform pan but a cake pan will work as well. Line with parchment and grease the sides for ease of cake removal. In a large mixing bowl, add the butter and sugar and beat with a mixer until creamed and very smooth. Add the well-drained ricotta and beat some more. Scrape down the sides of the bowl and add the egg yolks, lemon zest, vanilla and almond extracts. Continue beating on medium speed until very smooth. Add the salt and almond flour. Mix until just combined. Beat the egg whites on medium-high speed until stiff peaks form. Add a quarter of the whipped egg whites to the cake batter and gently fold. Repeat with remaining egg whites and fold until incorporated. Pour the cake batter into the prepared pan. Sprinkle the top with the sliced almonds and bake for 55-60 minutes until set and golden brown on top. Let the cake cool to room temperature, then carefully remove from the pan and dust with confectioner’s sugar before serving. Once cooled, it can be stored in the refrigerator in an airtight container for up to 5 days. Serve plain, with whipped cream, fresh berries or whatever you like!
Tips:
Use room temperature ingredients. Make sure to use whole milk ricotta, drained. Springform pan makes removal easier than a cake pan. Do not overbake (might still be a bit wiggly in the center) in order to maintain the moist and decadent texture. Allow to cool completely before removing from the pan and slicing. Make sure to slowly “fold” the stiff egg whites into the batter to keep it airy and soft. Almond flour is more finely ground and lighter than almond meal.
