Flourless Ricotta, Almond, Lemon Torte
I discovered this recipe when I was looking for a ricotta cake that was a little lighter than our traditional ricotta cheesecake. It is flourless and hence the name “torte” vs cake. The whipped egg whites and almond meal produce a texture that is as light as air. And talk about moist…It just melts in your mouth… Don’t wait for a special occasion to make this torte. It is just too good to wait…Live, Love …and enjoy this delicious torte
Flourless Ricotta, Almond, lemon Torte
Course: DessertsServings
10
servingsPrep time
20
minutesCooking time
1
hour5
minutesCalories
215
kcalIngredients
1 stick unsalted butter, softened
1-1/3 cup sugar
1 tbsp. vanilla extract
zest from one lemon
4 large eggs, separated
2-1/2 cup almond meal
1-1/2 cups (10-1/2 oz) whole milk ricotta cheese
6 oz slivered almonds
Confectioners sugar for dusting
Directions
- Heat oven to 325 degrees. Line the base of 9 inch springform cake pan with parchment paper and oil sides of pan and set aside
- Place the softened butter, 2/3 cup sugar, vanilla and lemon zest in a mixing bowl and beat with electric mixer for 5 minutes or until mixture is pale and creamy. Scrape down sides of bowl, add egg yolks, one at a time, continuing to beat until fluffy and combined.
- Add almond meal and mix again to combine, then fold in ricotta cheese
- Beat egg whites in a separate clean bowl with electric mixer. Gradually add the remaining sugar to egg whites and whip until stiff peaks form.
- Gently fold egg whites into cake batter until egg whites are combined. do not over mix
- Pour batter into prepared cake pan. Smooth top with a flat knife, sprinkle cake with almond slivers and bake for 50-65 minutes, depending on your oven temperature, or until cake if firm to touch.
- Remove from oven and cool completely before releasing cake from pan.
- Dust cake with powdered sugar and serve. Enjoy!
