Ingredients:
1 ½ cups almond meal (finely ground almonds)
1 cup ricotta cheese
¾ cup granulated sugar
3 large eggs
Zest of 2 lemons
Juice of 1 lemon
1 teaspoon vanilla extract
½ teaspoon almond extract (optional)
½ teaspoon baking powder
Pinch of salt
Powdered sugar, for dusting
Directions:
Preheat oven to 350°F (175°C). Grease and line a 9-inch springform pan with parchment paper.
In a large mixing bowl, beat the ricotta and sugar together until smooth and creamy.
Add the eggs one at a time, beating well after each addition.
Mix in the lemon zest, lemon juice, vanilla extract, and almond extract (if using).
In a separate bowl, combine almond meal, baking powder, and salt.
Gently fold the dry mixture into the ricotta mixture until well incorporated.
Pour batter into the prepared pan and smooth the top.
Bake for 40–45 minutes, or until golden and a skewer inserted into the center comes out clean.
Allow to cool completely in the pan before removing. Dust with powdered sugar before serving.
Prep Time: 15 minutes | Cooking Time: 45 minutes | Total Time: 1 hour
Kcal: 250 kcal | Servings: 10 slices
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