Lemon Ricotta Almond Cake: A Delicious Italian-Inspired Dessert Recipe

1. Preheat your oven to 160 degrees Celsius in a convection setting. Grease a 18 to 20 centimeter diameter cake pan.
2. In the bowl of a food processor fitted with a blade, mix the Ricotta, almond powder, sugar, egg yolks, grated lemon zest, and the juice of the lemon. Blend until you get a smooth and homogeneous batter.

3. In a separate bowl, beat the egg whites until stiff peaks form. Gently fold the egg whites into the Ricotta mixture until fully combined.

4. Pour the batter into the prepared cake pan and bake for 40-45 minutes, or until a toothpick inserted into the center comes out clean.

5. Allow the cake to cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.

This Lemon and Almond Ricotta Cake is best served with a dollop of whipped cream or a dusting of powdered sugar. Enjoy this delightful dessert with a cup of coffee or tea for an extra special treat.