- In another bowl add 110 grams of sugar, 4 eggs and a pinch of salt. Beat until the mixture doubles in volume.
- Peel 150 grams of almonds, dry them and then blend them until you obtain a fine powder (no flour, just powder).
- Add the zest of one lemon and 2-3 tablespoons of liqueur of your choice (Grand Marnier or amber rum).
- Add the ricotta little by little while continuing to beat.
- Little by little add the almond powder while continuing to beat.
- Pour the dough into a 20cm diameter cake pan, previously covered with baking paper.
- Bake in the lower part of the oven at 170°C for approximately 45 minutes.
- When the cake comes out of the oven it may be puffy, but as it cools it will shrink a little.
- Optional: sprinkle with icing sugar after cooling.
Advice :
- The cake can be served with a light sprinkle of icing sugar.
- This Italian cake without flour or yeast is delicious and ideal for breakfast, snack or a light dessert.
- A simple recipe to try as soon as possible, gluten-free.
