Lemon Ricotta Cake (Almond Flour)

Almond lovers unite. This almond ricotta cake is so decadent, so flavourful, and truly delicious on another level. It's inspired by a classic Italian ricotta torta, which is light and oh so creamy from rich, soft ricotta cheese, but with lots of almond and citrusy lemon flavour: it uses almond flour (though almond meal works too), almond extract, and has sliced almonds sprinkled on top before baking. Everyone who tries this dessert is obsessed, and for good reason. It has the most outrageous, creamy texture of any cake you'll ever make.

½ cup butter, softened
½ cup Monk Fruit Sweetener with Erythritol (Granular)
2 tsp. pure vanilla extract
1 tsp. pure almond extract
4 large eggs, at room temperature, separated
10 oz whole milk ricotta (~ 1¼ cup)
2 Tbsp. lemon zest, freshly grated
1½ cups almond flour
1 pinch sea salt
¼ cup almonds, sliced
2-3 Tbsp. butter, for greasing pan

Garnish:
confectioners' sugar

Preheat an oven to 325°F (165°C/140°C fan, Gas Mark 3). Line a 9" cake pan or springform pan with parchment, then spray generously with baking spray or butter.

Cream the Butter and Sugar:
Place ½ cup softened butter, 1⅓ cup granulated sugar, 2 tsp. vanilla extract, and 1 tsp. almond extract into the bowl of a stand mixer fitted with paddle attachment. Begin on medium speed, then increase to medium-high and beat until very smooth, 5 minutes.

Incorporate Egg Yolks:
Add the egg yolks, one at a time, scraping down the sides between additions.

Whip the Ricotta:
Add the ricotta cheese and lemon zest, then continue beating on medium speed until very smooth, an additional 5 minutes. Pour in the almond flour then add a pinch fo Kosher salt. Mix until just combined. Transfer the mixture to a large mixing bowl, then clean and wipe out the bowl of the stand mixer very well.

Beat the Egg Whites:
Replace the paddle with the whisk attachment, then beat the egg whites on medium-high speed until stiff peaks form. Gently fold half of the egg whites into the cake batter until just mixed in. Repeat with remaining egg whites.

Bake the Cake:
Pour the cake batter into the greased cake pan. Sprinkle the sliced almonds evenly over the top of the cake, then bake for 50-55 minutes, or until the top and sides of the cake are firm and a cake tester inserted into the center of the cake comes out clean.

To Serve:
Allow the cake to cool for 10-15 minutes, then carefully remove the outer ring of the pan. Dust with confectioners' sugar, then slice and serve warm or at room temperature.

Makes 8 servings.

Cook's Notes:

This cake will keep in a refrigerator for up to 4 days.
Can be made earlier in the day, but best served the same day it's made.
Please stick to recommended mixing times, as the air incorporated into the batter is what gives the cake its signature texture.
Almond meal can be substituted with almond flour, but the texture will be slightly different. Almond flour is finely ground and will yield a more delicate, light cake.