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Every year for decades I hosted Passover, the Jewish holiday commemorating the redemption of the Jewish People from slavery. And while it was a lot of work, I loved having family and friends around to join in the seders. There have been many wonderful desserts, including a few that are vegan. (They are linked below.) But I always tried to make at least one new dessert each year. This Lemon Ricotta Almond Cake for Passover would have been this year’s entry in that category. Unfortunately, between my niece’s family having moved away and the pandemic, it has been a few years since I hosted any family holiday gathering.
Pesach this year will be spent with Matthew, Frances and Juliana in San Francisco. Perhaps I can convince Frances to make this Lemon Ricotta Almond Cake for Passover.
Light, moist and lemony, this flourless cake uses almond flour to replace all-purpose or cake flour. Between the almond flour and the ricotta, this is a cake that it is impossible to dry out. It may get slightly custardy over time, with the flavors only intensifying. Delicious on its own, adding either fresh berries and a dusting of icing sugar or a berry compote would kick it up to the next level. Michelle Polzine’s Slow-Roasted Strawberries would be a great option. However, for my money, true perfection was achieved when I served this luscious cake with a good dollop of lightly sweetened home-made creme fraiche and a few raspberries. No matter how you choose to eat this cake, you cannot go wrong.
But you don’t have to make this just for Passover. It’s a lovely, light dessert any time of the year. The recipe originated from the Donna Hay Magazine via the Nosher website and has been slightly tweaked by me. And while there are volume measurements included, I strongly recommend weighing your ingredients when baking.
For Other Great Passover Desserts:
Chocolate Amaretti Torte – make with kosher for Passover amaretti cookies
Tarte Citron Mama – just substitute 1 Tablespoon of Matzah Cake Meal for the 1 T of flour
Yield: One 8-inch cake
120 grams (1 stick) unsalted butter, softened
275 grams (1 1/3 cups) granulated or caster sugar
1 vanilla bean, split and seeds scraped or 1 generous teaspoon pure vanilla extract
1/4 teaspoon kosher salt
1/2 teaspoon pure almond extract (Optional to use only if you wish to have a more pronounced almond flavor)
1/4 cup loosely packed lemon zest (2 to 3 lemons, depending on size)
4 large eggs, separated and at room temperature
240 grams (2 1/2 cups) almond meal or almond flour
300 grams (1 1/3 cups) ricotta, at room temperature
About 2 Tablespoons flaked (sliced) natural almonds
Icing sugar, for dusting
Preheat your oven to 350 degrees F. Lightly butter or PAM an 8-inch (20 cm) springform pan. Line the bottom with a parchment round and lightly sugar the sides and bottom.
Place the butter, granulated sugar, vanilla seeds or extract, almond extract and lemon zest in a stand mixer. Beat for 8 to 10 minutes (REALLY) until, pale, creamy and very fluffy. Scrape down the sides as needed.
Gradually add the egg yolks one at a time, while continuing to beat the mixture.
Add the almond meal and beat to combine. Fold the ricotta through the mixture.
In a separate, clean bowl, beat the egg whites until you have stiff peaks.
Gently mix through about 1/3 of the egg whites in to the main batter to loosen it up. Then carefully fold in the remaining egg whites in 2 parts until most of the white bits are no longer visible. Be careful to not deflate the mixture since there is no other leavening in the cake.
Pour the mixture into the cake tin and smooth out the top with a spatula. Decorate the top with the sliced almonds.
Bake for 40 to 45 minutes or longer, depending on your oven. The top should be golden and there shouldn’t be any wobble. If it appears that your cake isn’t done, but you don’t want it to brown anymore, cover it lightly with aluminum foil. Allow the cake to cool completely on a wire rack. Carefully run a thin knife or spatula around the cake in the pan to be sure that it isn’t sticking anywhere. Then you can loosen the ring of the springform pan and remove the cake. Do not apply icing sugar until the cake is completely cooled.