Simple, refined and not too sweet are words used to describe Italian desserts. This cake recipe uses Ricotta, a fresh cheese that makes it light and delicate. Garnished with slices of candied lemon, this treat is absolutely spectacular.
- Prep: 30 min
- Cooking: 1 h 30
- Refrigeration: 1 h
- Candied lemon slices
- 1/3 cup (75 mL) sugar
- 1/4 cup (60 mL) water
- 2 lemons thoroughly washed and thinly sliced
- 1/2 cup (125 mL) slivered almonds
- 1 1/3 lb (600 g) Bella Casara Ricotta
- 4 eggs
- 1/2 cup (125 mL) sugar
- 1 tsp (5 mL) vanilla extract
- 3 tbsp (45 mL) lemon juice
- 1 tbsp (15) lemon zest
- 1/2 cup (125 mL) all-purpose flour
- 1/3 cup (80 mL) dried cranberries
Preheat oven to 325 °F (160 °C).
In a saucepan, dissolve sugar in water and bring to a boil. Boil 2 minutes to obtain a syrup. Cook lemon slices in syrup over medium heat for 10 minutes. Drain the syrup into a bowl and set aside to cool.
Spread almonds in an oven-safe baking dish and toast them for 7–10 minutes.
Meanwhile, in a large bowl, beat Ricotta with eggs, sugar, vanilla extract, lemon juice and zest and the reserved lemon-flavoured syrup. Incorporate the flour.
Butter a 9-inch (23 cm) springform pan and line bottom with parchment paper. Cover bottom of pan with toasted almonds and pour Ricotta mixture on top. Bake in the oven 1 hour to 1 hour and 15 minutes, or until cake is firm and lightly golden.
Let cool to room temperature, then refrigerate at least 1 hour before removing from pan.
Decorate chilled Ricotta cake with candied lemon slices and dried cranberries.
Serve immediately or refrigerate until ready to serve.
Note: This cake can also be accompanied by a cranberry coulis, if desired.
Cheese alternative: Canadian Ricotta (liquid drained).
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Top 5 Nutrients
|Calcium:||12 % / 128 mg|
|Vitamin B12:||19 %|
|Vitamin C:||14 %|