Almond, Ricotta, and Lemon CakeAnanás e Hortelã
1 cup milk
1 tablespoon lemon juice
125 grams sugar
50 grams butter (melted)
1 lemon (zest)
4 tablespoons lemon juice
75 grams ricotta
40 grams almond flour
160 grams flour
2 teaspoons baking powder
1 cup buttermilk
powdered sugar (to taste)
strawberries (to taste)
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1Preheat the oven to 360°F.
2Grease the bottom of a small round cake pan with butter and line it with parchment paper. Set aside.
3To prepare the buttermilk, combine 1 tablespoon of lemon juice with a cup of milk, and wait 15 minutes before using.
4In a bowl, mix the eggs with the sugar until you get a light and voluminous whitish mixture (about 5 minutes with an electric mixer).
5Add the melted butter, lemon zest and juice. Add the crumbled ricotta. Mix very well.
6Add the almond flour, flour and baking powder, and mix until smooth.
7Finally, add the buttermilk and stir until smooth.
8Place the dough into the prepared pan and bake for 30 to 40 minutes, or until a toothpick inserted into the center comes out clean.
9Remove from the pan, let cool, sprinkle with powdered sugar and garnish with strawberries.