Lemon and almond cake with ricotta frosting

Name: Lemon and almond cake with ricotta frosting recipe
Yield: 8
Ingredients: 4 large eggs, separated, at room temperature; 220.00g caster sugar; Finely grated zest from 3 large lemons; 2.00 tsp vanilla bean paste; 150g almond meal; 2 tsp baking powder; 20.00 ml limoncello (see note); 125ml limoncello; Juice of 2 large lemons; 300g fresh ricotta, well drained; 40.00 ml pure (thin) cream; 40.00 ml pure icing sugar, sifted

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P93 Lemon and almond cake with ricotta frosting

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by Silvia Colloca

Cook and author

May 02, 2023

This tart and creamy cake is a simple crowd pleaser.

4 large eggs, separated, at room temperature
1/2 cup (110g) caster sugar
Finely grated zest from 3 large lemons
1 tsp vanilla bean paste
1 1/2 cups (150g) almond meal
2 tsp baking powder
1 tbs limoncello (see note)

Limoncello syrup

1/2 cup (125ml) limoncello
Juice of 2 large lemons
1/2 cup (110g) caster sugar

Ricotta frosting

300g fresh ricotta, well drained
2 tbs pure (thin) cream
2 tbs pure icing sugar, sifted
1 tsp vanilla bean paste

Method

1.

Preheat oven to 200°C/180°C fan-forced. Grease base and sides of a 20cm round springform cake pan and line with baking paper.
2.

Beat egg whites and a pinch of salt flakes in a stand mixer fitted with the whisk attachment until soft peaks form. Whisk egg yolks, sugar and two-thirds of the lemon zest in a separate large bowl until pale and fluffy. Add vanilla, almond meal, baking powder and limoncello, and stir until combined. Gently fold egg whites into the egg yolk mixture, in 3 batches, until just combined. Spoon into prepared pan and level surface. Bake for 30-35 minutes until a skewer inserted in the centre comes out clean. Cool in pan for 10 minutes, then transfer to a wire rack to cool completely.
3.

For the limoncello syrup, place all ingredients in a small saucepan over medium heat. Stir until sugar dissolves, then simmer for 5-7 minutes until reduced and thickened. Transfer to a jug and cool to room temperature.
4.

For the frosting, place all ingredients in a stand mixer fitted with the whisk attachment and whisk until soft peaks form. Dollop onto cake, spreading to cover. Sprinkle with remaining lemon zest and drizzle with limoncello syrup to serve.