1 ½ cups almond flour
1 cup sugar
¼ tsp salt
1 tsp baking powder
4 eggs
1 ¼ cups ricotta
¼ lb butter - melted
½ tsp almond extract
2 lemons - zest and juice
Pre-Heat Oven to 325
Whisk together the eggs, ricotta, butter, almond extract, lemon zest + lemon juice. Once it's all integrated, slowly whisk in all of the dry ingredients - just until it is combined and smooth.
Pour into a greased springform pan. Bake 55-70 minutes, until the top does not jiggle and you can put a knife in and it comes out clean. Let cool about 15 minutes and top with powdered sugar.
Enjoy!
Notes: This cake is great as a gluten free option because it appeals to gluten and non-gluten eaters. However, it really can’t be made dairy free or egg free.
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