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Monday, July 29, 2013

Lemon Ricotta Almond Cake

This cake is absolutely the best!  It's my new favorite and so so easy to make. 

I pretty much followed the Trader Joe's cookbook recipe in its entirety.  

2 cups almond meal
1 teaspoon baking powder
1/4 teaspoon salt
3 large eggs
1 cup sugar
1 teaspoon vanilla
1 (15-oz) container of ricotta cheese (I used whole milk ricotta)
zest of one lemon
juice of one lemon

*I doubled the amount of lemon (just to kick up the flavor!)

Mix all ingredients together.  Pour into a 9 inch-ish pan or tart pan or round cake pan (greased).  Into the oven at 350 - bake for 55-60 minutes.  Mine was perfect at 55 minutes exactly.  Take out to cool - then keep refrigerated.  

This cake just gets better and better. 

It's so good it doesn't NEED icing but you could sure serve it with whipped cream or make a lemon icing with the juice of one lemon, then add powdered sugar until it's the consistency you want! 

Enjoy :)

Always, J ♥