Serves: 8

Prep Time: 15 minutes

Cooking: 35 minutes

I know, it’s hard to steer away from chocolate dessert…but this cake will change your mind! Ricotta is always good, used in savory or sweet recipes. Combine this white and creamy cheese with lemon and almonds to obtain the perfect match for a light, moist and perfumed cake.


180 gr / 6 oz sugar

150 gr / 5 oz  butter, room temperature

600 gr / 1 lb 4 oz ricotta, preferably sheep ricotta

150 gr / 5 oz peeled almonds, ground

150 gr / 5 oz  flour

5 eggs, separated

juice and zest of 2 lemons, organic and unwaxed

fresh berries to top the cake


If possible, prepare the cake in a standing mixer or use a hand mixer. First, peel the lemon zest with a paring knife careful to avoid the inner white parts of the peel. Place the zest and sugar in a small food processor and mix until well combined. Remove mixture and set aside.

Next, add the almonds to the larger processor and process until ground into a fine flour. To prepare the batter, start by mixing the butter (room temperature) and the sugar until softened and creamy. Add the ricotta, mix very well. Stir the yolks in, the ground almonds, lemon juice and the zest with sugar already prepared. Stand for 10 minutes.

In the meantime, whisk the egg whites to stiff peak in a separate bowl. Fold them in the batter, slowly. Put some parchment paper in a baking pan about 22-25 cm in diameter. Pour the mixture and bake in a preheated oven for about 35-45 minutes at 180°C / 356°F. Cover with foil halfway through to avoid burning the top.

The cake is done when you put a knife in it and the knife comes out dry. It’s okay if the knife is a little ‘dirty’. The cake must remain moist, not too dry. Take the cake out of the baking pan with the bottom up and put some powder sugar and berries on it.