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Gluten Free Almond and Ricotta Cake


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Ingredients

12 portion(s)

  • 100 g sugar
  • 120 g soft butter
  • 1 rind of lemon
  • 1 teaspoon Vanilla paste or extract
  • 4 egg yolks
  • 240 g almond meal
  • 300 g Fresh ricotta, Not smooth runny type
  • 4 egg whites
  • 100 g sugar
  • 6
    1h 10min
    Preparation 20min
    Baking/Cooking
  • 7
    easy
    Preparation
  • 8
    • Appliance TM 5 image
      Recipe is created for
      TM 5
      Please note that the TM5 mixing bowl has a larger capacity than the TM31 (capacity of 2.2 liters instead of 2.0 liters for TM 31). Recipes for the Thermomix TM5 may not be cooked with a Thermomix TM31 for safety reasons without adjusting the quantities. Risk of scalding by spraying of hot liquids: Do not exceed the maximum filling quantity and observe the filling level markings of the mixing bowl!
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Recipe's preparation

  1. If you're making our own almond meal do that first and set aside, I used blanched almonds to keep my cake light in colour.

     

    Preheat oven 160 degree, grease and line a 22 cm cake tin.

     

    Add 100g sugar and butter to bowl, mix speed 7 for 20 seconds. Insert butterfly and mix speed 4 for 1 minute or until light and creamy, you may need to scrape mixture down half way through. 

    Add lemon rind and vanilla, mix speed 4 letting time count up, add one egg yolk at a time through the hole in lid, once all egg yolks are added mix for further minute. 

    Remove butterfly and add the ricotta and almond meal to bowl mix speed 5 for 1 minute or until combined. Don't over work the mixture. 

    Pour mixture into a large separate bowl and set aside.

     

    Wash and dry the TM bowl and butterfly thoroughly as you'll be whipping egg whites.

    Place small bowl on TM lid and weigh 100 sugar, set aside. 

    Insert clean butterfly and add egg whites, beat speed 4 for 2 minutes, continue beating on speed for and slowly add 1 teaspoon of sugar at a time to the egg whites through the hole in the lid. Continue to beat for a further minute to ensure the sugar is dissolved.  

    Carefully add the beaten egg whites to the ricotta mix and fold through.  Sprinkle with some flaked almonds and bake for 50 minutes.

     

     

    Allow cake to cool completely and dust with icing sugar. This cake tastes even better the next day! 

    I found the original recipe on a polish website and converted it for the Thermomix 

    //www.mojewypieki.com/przepis/ciasto-migdalowe-z-ricotta

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Accessories you need

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Tip

It's best to use the fresh ricotta bought from a deli or even better make your own! the smooth style ricotta will make the cake too wet. 

It's really important to make sure your TM bowl is really clean to beat the egg whites, if it isn't clean your whites won't get thick.

I found this to be quite sweet so you might be able to use less sugar but I haven't tried this, let me know how you go if you do and if it works out tmrc_emoticons.)  


This recipe was provided to you by a Thermomix ® customer and has not been tested by Vorwerk Thermomix ® or Thermomix ® in Australia and New Zealand.
Vorwerk Thermomix ® and Thermomix ® in Australia and New Zealand assume no liability, particularly in terms of ingredient quantities used and success of the recipes.
Please observe the safety instructions in the Thermomix ® instruction manual at all times.

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Comments

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  • Very yummy. I found it needed

    Submitted by stinimende on 22. April 2016 - 20:51.

    Very yummy. I found it needed a lot longer baking time. 

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