This beautiful Lemon Almond Ricotta Torte looks fancy, but is simple to put together. It tastes even better when it has set in the fridge overnight, making it a fabulous choice for a holiday dessert!

 

When I first started baking I would cringe at the thought of using a spring form pan. I am not sure why, but for some reason I thought they were difficult to work with.

Funny thing is, I have come to realize that cakes made in a spring form pan which has been properly prepared, are easier to remove from the pan than if I had used a traditional baking dish.

The other thing that made me nervous was baking a Torte or a cheese cake…and again…I cannot tell you how simple they really are and what rave reviews you will get for your efforts.

So, get your ingredients organized and bake up this gorgeous Lemon, Almond and Ricotta Torte.

The citrus taste and texture of this cake reminds me of the traditional Easter grain pie that The Butcher’s Grandma used to bake for the holiday. I am told that when the kids were young she needed to bake one pie per child….so that there were no arguments over the last piece!
I believe it…and there were five kids!

 

To make this Torte you will need:

A ten inch spring form pan
2 1/2 cups of almond meal ( I prefer Bob’s Red Mill brand)
1 1/3 cups of granulated sugar
15 oz container of whole milk Ricotta Cheese
8 tablespoons of butter
4 eggs;separated
1 teaspoon of vanilla flavoring
1 teaspoon of almond flavoring
Zest of one lemon
1/4 cup of sliced almonds for top of the cake
confectioners sugar for dusting

Pre-heat the oven to 350 degrees fahrenheit.

Prepare the bottom of the spring form pan with a round of parchment paper. Spray the bottom and sides of the pan with baking spray.

Start by combining the butter, sugar, flavorings and lemon zest in the bowl of an electric mixer fitted with the paddle attachment. Beat until well combined.

With the mixer set on a low-speed, add the egg yolks one at a time until combined. Be sure to scrape down the sides of the bowl. Add the almond meal and continue to mix, the batter will be thick. Add the ricotta on a low-speed to gently stir until combined.

In a separate bowl, use a hand mixer to beat the egg whites until stiff peaks form. This should take about four minutes.

Gently fold the beaten egg whites into the batter with a spatula. Don’t over mix! Pour the batter into the prepared spring form pan and top with sliced almonds. Bake at 350 on the middle rack of the oven, for about 45 minutes or until set.

Let the Torte cool in the pan on the counter for about 15 minutes before removing the spring form ring. Dust with confectioners sugar and serve, or cover with the plastic and refrigerate overnight.

I found the recipe for this Torte on Pinterest, but have changed it up a bit.  I have included the link for the original recipe below.
http://cakeletsanddoilies.blogspot.com.au/2013/07/lemon-ricotta-and-almond-flourless-cake.html

 

You will find printable instructions here 

Lemon, Almond and Ricotta Torte

Scroll through the gallery for step by step instructions: