Description
A delightful almond cake infused with ricotta, topped with a vibrant lemon curd and yogurt swirl for a tangy twist.
Ingredients
Scale
For the Crust:
- 1 cup ricotta cheese
- 1 1/2 cups almond flour
- 3/4 cup granulated sugar
- 3 large eggs
- 1/4 cup unsalted butter, melted
- 1 teaspoon vanilla extract
- 1 teaspoon almond extract
- 1/2 teaspoon baking powder
- 1/4 teaspoon salt
- 1/2 cup lemon curd
- 1/4 cup Greek yogurt
Instructions
1. Prepare the Crust:
- Preheat the oven to 350°F (175°C) and grease a 9-inch round cake pan.
- In a large bowl, mix together the ricotta cheese, almond flour, and sugar until smooth. Add the eggs, melted butter, vanilla extract, almond extract, baking powder, and salt. Mix until well combined.
- Pour the batter into the prepared cake pan. Spoon dollops of lemon curd and Greek yogurt over the top of the batter, then swirl gently with a knife. Bake for 30-35 minutes or until a toothpick inserted in the center comes out clean.
Notes
You can customize the seasonings to taste.