Instructions:
Preheat your oven to 350°F (175°C). Grease a 9-inch (23 cm) springform pan with butter and line the bottom with parchment paper.
In a mixing bowl, cream together the softened butter and granulated sugar until light and fluffy.
Add the ricotta cheese and continue to mix until well combined.
Beat in the eggs, one at a time, ensuring each is fully incorporated before adding the next.
Stir in the lemon zest, vanilla extract, and almond extract (if using) until evenly distributed.
In a separate bowl, whisk together the almond flour and salt. Gradually fold this into the wet mixture until just combined. Be careful not to overmix.
Pour the batter into the prepared springform pan and smooth the top with a spatula.
Bake for 40-45 minutes, or until the cake is golden and a toothpick inserted into the center comes out clean.
Allow the cake to cool in the pan for 10 minutes, then release the sides of the springform pan and transfer the cake to a wire rack to cool completely.
Once cooled, dust the top of the cake with powdered sugar and garnish with sliced almonds.
Serve and enjoy your homemade Ricotta and Almond Cake!
This cake is best enjoyed on the day it’s made but can be stored in an airtight container at room temperature for up to 2 days. For a refreshing twist, serve with a dollop of whipped cream or a side of fresh berries. Buon appetito!
