This is the ricotta-led almond cake that often gets flattened into a generic flourless cake online. The difference is texture: drained ricotta keeps the crumb almost custardy, while finely ground almonds and whipped eggs give it enough lift to slice cleanly.
We grind Gusta Chopped Almonds into a coarse meal instead of pushing them to a paste. That keeps the cake delicate but still distinctly almond, with lemon zest doing the bright work in the background.
Set servings and units first. You can change them anytime.
Drain the ricotta in a fine sieve for 30 minutes. If it is very wet, press gently with a spoon and drain 15 minutes longer.
Heat the oven to 340 F. Line the base of a 9 in springform pan with parchment and butter the sides.
Pulse the Gusta chopped almonds until they resemble coarse meal. Stop before the nuts release oil and become paste.
Beat the egg yolks with 4.2 oz sugar, lemon zest, vanilla, and salt for 3 minutes, until pale and thick.
Beat in the drained ricotta until smooth, then fold in the ground almonds.
In a separate bowl, beat the egg whites until foamy. Add the remaining 2.1 oz sugar gradually and beat to glossy soft peaks.
Fold one-third of the whites into the ricotta mixture to loosen it. Fold in the rest gently, keeping as much air as possible.
Scrape the batter into the pan and smooth the top. Bake 50 to 55 minutes, until the center reaches 200 F and the surface is lightly golden.
Cool in the pan for 30 minutes, then run a knife around the edge and cool completely before unmolding.
Chill 1 hour for the neatest slices. Dust with powdered sugar just before serving.
Store covered in the refrigerator for up to 4 days. Let slices stand 15 minutes before serving so the almond aroma opens up.
You made Torta delle Monache: Torta di Ricotta e Mandorle. Time to eat.
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The cake should not be dry in the center. If a tester comes out completely dry before the cake reaches temperature, it has likely gone too far.
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