One of my favorite combinations. Light, tangy, smooth and simple. Double boom. This dessert is not overly sweet – great with that morning coffee or paired with some vanilla gelato to end the meal.
1 stick unsalted butter, softened – Powdered sugar, for dusting.
1 1/3 cups sugar – 1 cup full-fat ricotta
1 teaspoon vanilla – Zest from 1 organic lemon
3 eggs, room temperature, separated
3 tablespoons limoncello – 2 1/2 cups almond flour
1 teaspoon baking powder – 1/3 cup sliced almonds
Preheat oven to 325 degrees Fahrenheit. Butter a 9-inch springform pan. Line the bottom of the pan with parchment paper. Using an electric mixer, beat the butter and sugar together until incorporated. Mix in the ricotta, vanilla and lemon zest.
Dust with the powdered sugar and serve!