A Limoncello Ricotta Almond Cake is wonderfully moist, lightly citrusy, and has a lovely nutty texture from almonds — perfect with a cup of tea or as a refreshing finish to a meal.
🍋 Limoncello Ricotta Almond Cake
🍽️ Serves: 8
⏱️ Time: 1 hour (including baking)
📝 Ingredients:
- 1 ½ cups ricotta cheese (whole milk preferred)
- 1 cup sugar
- 3 large eggs
- 1/3 cup Limoncello (Italian lemon liqueur)
- Zest of 2 lemons
- 1 ½ cups almond flour (or finely ground almonds)
- ½ cup all-purpose flour
- 1 tsp baking powder
- ½ tsp salt
- 1 tsp vanilla extract
- Powdered sugar, for dusting
👩🍳 Instructions:
1. Prep & preheat:
- Preheat oven to 350°F (175°C).
- Grease and flour a 9-inch springform pan or line with parchment paper.
2. Mix wet ingredients:
- In a large bowl, beat ricotta and sugar until smooth and creamy.
- Add eggs one at a time, beating well after each addition.
- Stir in Limoncello, lemon zest, and vanilla extract.
3. Mix dry ingredients:
- In another bowl, whisk almond flour, all-purpose flour, baking powder, and salt.
4. Combine & bake:
- Gradually fold dry ingredients into wet mixture until just combined (don’t overmix).
- Pour batter into prepared pan and smooth the top.
- Bake for 45-50 minutes or until a toothpick inserted comes out clean.
5. Cool & serve:
- Let cake cool completely in the pan on a wire rack.
- Dust with powdered sugar before serving.
🍋 Optional Garnishes:
- Fresh berries or lemon slices
- A drizzle of extra Limoncello syrup (Limoncello mixed with a little sugar, warmed)
- Toasted almond slivers on top