Gluten-Free Almond Ricotta Cake: A Flourless Monastic Delight…
This delightful Gluten-Free Almond Ricotta Cake, flourless, and leavening-free dessert that combines the best of almond and ricotta cakes. Similar to the Italian Panarellina cake, it’s a perfect blend of almond and ricotta flavors.
Legend has it that this cake was first created in a convent of Saint Clare, where a nun suffered discomfort after every meal. A fellow sister decided to grind almonds and use them to prepare a flourless cake. Surprisingly, this cake didn’t cause any issues for the nun, who was likely gluten intolerant without knowing it.
This Almond Ricotta Cake is incredibly delicious and easy to make. It’s perfect for those following a gluten-free diet or anyone looking for a light, nutty dessert.
Ingredients:
- 250g (9 oz) ricotta cheese
- 150g (3/4 cup) granulated sugar
- 150g (1 1/2 cups) ground almonds
- 4 large eggs
- 2 tablespoons liqueur (such as Strega, Amaretto, or Limoncello)
- Zest of 1 lemon
How to make Gluten-Free Almond Ricotta Cake:
- Preheat a fan-assisted oven to 170°C (340°F).
- Take two tablespoons of sugar from the total amount and put them in a blender with the ground almonds.
- Blend the almonds and sugar until a fine powder is obtained.
- In a large bowl, place the whole eggs and add the remaining sugar.
- Beat with electric beaters for a few minutes until the mixture is frothy.
- Add the zest of an unwaxed lemon, the almond-sugar powder, and the ricotta to the egg mixture.
- Add the liqueur and gently fold everything together with a spatula.
- Pour the cake batter into a 22 cm (9-inch) diameter baking pan.
- Bake in the preheated oven for 40 minutes, or until cooked through.
- Remove the cake from the oven and allow it to cool completely before removing it from the pan.
Bon Appetit!
