Instructions:
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Preheat the oven: Preheat your oven to 180°C (350°F). Grease a 22-24 cm (8-9 inch) round cake pan with butter and lightly dust with almond flour or rice flour.
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Prepare the ricotta: Place the ricotta in a fine sieve or cheesecloth to drain any excess moisture. It should be as dry as possible to prevent the cake from becoming soggy.
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Mix the wet ingredients: In a large bowl, whisk together the eggs and sugar until well combined. Add the lemon zest, vanilla extract (if using), and melted butter. Mix until smooth.
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Combine dry ingredients: In another bowl, combine the almond flour, baking powder, and a pinch of salt. Stir to evenly distribute the dry ingredients.
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Combine wet and dry ingredients: Gradually add the almond flour mixture to the egg mixture, stirring gently. Once incorporated, add the ricotta cheese and mix until smooth.
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Bake the cake: Pour the batter into the prepared cake pan and spread it evenly. Bake for around 30-40 minutes, or until the top is golden brown and a toothpick inserted into the center comes out clean. If the cake starts to brown too quickly, cover it loosely with aluminum foil and continue baking.
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Cool and serve: Allow the cake to cool in the pan for about 10 minutes before transferring it to a wire rack to cool completely. Dust with powdered sugar before serving, if desired.
Tips:
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For a more intense flavor, you can add a splash of limoncello or another liqueur to the batter.
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You could also add some ground almonds to the batter if you want a more almond-rich flavor.
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If you want to make the cake a bit more decadent, you can add chocolate chips or chunks to the batter.
This Torta delle Monache is deliciously moist, rich, and fragrant, with a light, crumbly texture from the almond flour. It’s perfect for an afternoon tea or as a dessert for any special occasion!
Would you like any help with adjustments or substitutions for the recipe?
