Ricotta Cake

Preparation

Step 1: Prepare the oven and the pan

Preheat the oven to 170 °C. Butter a 22 cm springform pan and line the bottom with parchment paper.

Drain the ricotta in a fine sieve while the oven heats up, to remove the excess whey.

Step 2: Mix the ricotta and sugar

In a large bowl, whisk the ricotta with the sugar until perfectly smooth and creamy.

Add the eggs one at a time, mixing well after each addition, then stir in the vanilla seeds and the lemon zest.

Step 3: Fold in the dry ingredients

Sift the flour and cornstarch over the mixture. Fold gently with a spatula, without overmixing, until the batter is homogeneous.

The batter should stay soft and slightly glossy: that is the secret of a melting cake.

Step 4: Bake the cake

Pour the batter into the pan, smooth the surface and scatter the slivered almonds on top.

Bake for 45 to 50 minutes: the top should be golden and slightly puffed, and the tip of a knife should come out almost clean.

Step 5: Cool and unmold

Let the cake cool in the pan for 15 minutes, then run a thin blade along the edges before unmolding onto a wire rack.

Let it cool completely: it can be enjoyed warm, but reveals all its flavors once at room temperature.

Step 6: Serve

Dust with powdered sugar just before serving. Pair with a red berry coulis or a quenelle of crème fraîche for extra indulgence.

Keep the cake for 3 to 4 days in an airtight container at room temperature.