Almond and lemon ricotta cake

Almond and lemon ricotta cake is a very simple and quick cake to prepare, a hyper-easy recipe and perfect for breakfast or a snack for the whole family. It's really quick to prepare and everyone will love it, especially with the slight lemon flavor that makes everything really better. Now run to the fridge and pantry and see if you have all the ingredients and prepare it right away! And now... Well, fasten your apron...!

Ingredients

For the cake

150 g 00 flour

250 g Ricotta cheese

100 g Almond flour

50 g Potato starch

180 g Sugar

50 ml Milk

2 Eggs

Lemon zest

1 sachet Baking powder for cakes

For the surface

Almonds

Sugar

Preparation

Put the ricotta and sugar in a bowl and mix them together. Add the grated lemon zest and milk and stir with a spoon. Add the almond flour and whole eggs and smooth out all the ingredients. Finally, add all the flour, baking powder and starch sifted and mix with a spoon or spatula in order to create a uniform dough and not create lumps. Grease and flour, or oil or put parchment paper and pour the ricotta and almond cake batter, leveling the surface well. Sprinkle the whole cake with slices of almonds and granulated sugar. Bake the ricotta and almond cake in a preheated oven at 180°C for about 45 minutes. Remove the ricotta, almond and lemon cake from the oven and let it cool completely before removing it from the pan and cutting it.

Note

If you don't have potato starch, replace it with the same amount of flour. You can leave out the grated lemon zest and replace it with orange. You can replace the almond flour with hazelnut flour. You can replace the ricotta with the same amount of yogurt.