Description
A moist Sardinian-style ricotta and lemon cake made with ground almonds, honey, saffron, and fresh citrus. Flaked almonds add a delicate crunch to this fragrant Mediterranean dessert.
Ingredients
60 g salted butter, plus extra for greasing
½ × 0.4 g jar saffron threads
2 medium eggs
150 g granulated sugar
1 tablespoon runny honey
Zest of 1 unwaxed organic lemon
250 g ricotta, well drained
1½ tablespoons baking powder
250 g ground almonds
3 tablespoons flaked almonds
1 teaspoon icing sugar
Zest of 1 unwaxed organic lemon, for garnish
Instructions
- Preheat the oven to 180°C (160°C fan/Gas 4). Grease a 23 cm round cake tin with butter and line the base and sides with baking paper.
- Place the butter and saffron threads in a small saucepan. Melt gently over low heat, then remove from the heat and leave to cool slightly so the saffron can infuse the butter.
- In a large mixing bowl, beat the eggs, granulated sugar, honey, and lemon zest with an electric mixer until thick and creamy.
- Add the cooled saffron butter and well-drained ricotta. Beat until evenly combined.
- Sift in the baking powder, add the ground almonds, and mix just until incorporated, scraping down the sides and bottom of the bowl as needed.
- Spoon the batter into the prepared cake tin and smooth the surface. Scatter the flaked almonds evenly over the top.
- Bake for 40–45 minutes, until the top is golden and a skewer inserted into the center comes out mostly clean.
- While the cake is still warm, lightly dust with icing sugar and scatter fresh lemon zest over the top.
- Leave the cake to cool completely in the tin before carefully removing it. Slice into thick wedges and serve at room temperature.
Notes
Drain the ricotta well before using to prevent excess moisture from making the center soggy.
For a stronger citrus flavor, add extra lemon zest or combine lemon zest with a little orange zest.
For additional crunch, add extra flaked almonds or replace some with chopped pistachios.
For a stronger honey flavor, slightly increase the honey while reducing the granulated sugar to maintain balanced sweetness.
The saffron can be omitted for a simpler lemon, almond, and ricotta cake.
Serve with coffee or tea, or accompany slices with fresh raspberries, strawberries, or other berries.
Store leftovers in an airtight container for up to 6 days. Refrigerate for longer storage and bring slices to room temperature before serving.
For longer storage, freeze individual slices or larger portions tightly wrapped in a freezer-safe container. Thaw completely and bring to room temperature before serving.
- Prep Time: 25 minutes
- Cook Time: 45 minutes
- Category: Dessert
- Method: Baking
- Cuisine: Sardinian
Nutrition
- Serving Size: 1 slice
- Calories: 290 kcal
- Sugar: 15 g
- Sodium: 190 mg
- Fat: 20 g
- Saturated Fat: 6 g
- Unsaturated Fat: 13 g
- Trans Fat: 0 g
- Carbohydrates: 23 g
- Fiber: 3 g
- Protein: 8 g
- Cholesterol: 55 mg
