Now that we are in May and the mother's day approaches, it should start thinking about a Cake that pay tribute to our mothers or why not, give us our own tribute, in case of being mothers and not have our close. In my case, I had will make a cake with Ricotta Cheese, so when I found this recipe for Almond Cake, ricotta and lemon, found me a very interesting option.

Not taking anything from flour, it contains no gluten, so it is suitable for Celiacs. I am not celiac, but we often forget this community, so it is this cake of Almonds, ricotta cheese and lemon is also for them. It's really easy to prepare, ideal to enjoy during the warmest time of the year. The almonds are essential, because they make the end result is somewhat unexpected and a pure delight.

Ingredients for a mold of 20 cm

• 100 g softened butter, 275 g of white sugar, 1 stick of vanilla, the zest of a lemon, 4 eggs at room temperature, 240 g of ground almonds, 300 g laminated almonds, ricotta cheese and sugar icing to decorate.

How to make almond, ricotta and lemon cake

We preheat the oven to 180∘C, oil the mold and lined with baking paper. On the other hand, we start the eggs and separate the whites from the yolks. We reserve them. In the bowl of an electric mixer, add butter, 165 g of sugar, the seeds of the branch of vanilla and lemon zest and beat them 8-10 minutes until you have a pale and creamy mixture.

We will add the egg yolks, one by one, well cleaning the walls of the bowl and stirring constantly. Then add the ground almonds, continue beating and add the ricotta cheese. Beat until a homogeneous mass is obtained. In another clean Bowl, and with the help of a hand mixer, beat the egg whites until they are the texture of soft tips. Add the 110 g of remaining sugar and continue beating until the egg whites reach the phase of rigid tips.

Add little by little whites to snow to mix cheese and almonds, all carefully mix with a spatula. We poured the mixture into prepared pan, smooth the surface with a spatula and cover it with laminated almonds. We Bake 45-50 minutes or until cake is felt firm touch. Leave cake in pan to cool completely before unmold it. We sprinkle with icing sugar before serving.

Processing time | 1 hour and 15 minutes
Difficulty | Easy

Tasting

This wonderful cake of almond, lemon and ricotta cheese is the perfect ending to any dinner or lunch celebration, despite its simplicity. It has a soft and light texture, so it's not anything heavy, breaking with the crisp coverage of the almonds. It is delicious alone, but it occurs to me that with vanilla ice cream would not be too bad. Happy Mother's day!