Maybe I claimed I was doing this last week, but this week I REALLY am getting back to work. I took last week at half speed — sleeping a lot, not really cooking anything of note, cleaning up after the wedding (which I still have much more to do!), etc. I decided you fine folks would forgive me for being a bit absent. But now I really have no excuses, so my week will (hopefully) look something like this: cook, photograph, blog, write thank-you notes, organize the house, run, work on cookbook (details soon!). I figure I can do a little bit of each of those, each day, and feel like I”m actually getting somewhere. Check in next week to see how it went…
Despite accomplishing next-to-nothing last week (besides serious quantities of sleeping, smiling, and generally enjoying married life), I actually DID start marathon training in earnest. I only have 6 weeks… so it wasn’t really a choice. This weekend I did my first long run (details on this soon, too!), then a ladies road ride Sunday for a friends bachelorette party. We followed the ride with a fabulous group-effort lunch, to which I brought this cake. THIS CAKE. Let’s talk about it.
I’ve seen this cake floating all over pinterest, looking amazing and being especially intriguing because it’s gluten-free — pretty much a requirement for any group functions I go to these days. I decided to give it a go, and MEANT to add raspberries before baking, but totally forgot. So, next time I’ll include those!
I stayed pretty true to the original recipe, but I altered a few quantities just simply based on what I had available. Mainly, not enough ricotta and no desire to go buy more. I told you I was lazy, right? Right.
All in all, this cake was a total hit. Not only was the lemon flavor fabulous, the texture was perfect! I was afraid I was over baking it (almond meal, fools me every time!), but it was perfectly moist (don’t hate me) and strangely dense AND fluffy. Don’t give me crazy eyes for saying that, it’s a bit hard to explain. It was light, but with a big crumb and lots of flavor. Even though I’m not gluten-free, I would totally make this cake again for “normal” eating!
- 10 Tbsp unsalted butter, softened
- 1 1/3 cups sugar, separated
- 2 tsp ground vanilla
- 1/4 cup lemon zest
- 4 eggs, separated and at room temperature
- 9 oz ricotta
- 2 1/2 cups almond meal
- Flaked almonds, to decorated
- Icing sugar, for dusting
- Preheat the oven to 350 F. Butter a 9″ springform pan (or other cake pan), and line with buttered parchment paper.
- With a mixer, cream the butter and 1 cup sugar together until light and fluffy. Add the vanilla and lemon zest, beat again until fully combined.
- Add the egg yolks to the mixture, one at a time, mixing fully between each.
- Mix in the ricotta, until smooth.
- Add the almond meal, and mix until fully combined.
- In a separate bowl, whip the eggwhites until soft peaks form. Slowly add the remaining 1/3 cup sugar and whip until stiff peaks form. In three batches, fold the egg whites into the almond meal batter. Continue folding until completely smooth and incorporated.
- Pour the mixture into the prepared pan, smooth the top, and bake for 45-50 minutes, or until not longer jiggly in the middle. Remove, and let cool completely before topping with flaked almonds and dusting with powdered sugar.