The Torta delle Monache is a creamy, delicious, and incredibly easy-to-make dessert. Inspired by the wonderful chef Giorgione, whom I’m grateful to for his guidance, this gluten-free and yeast-free cake is a treat that can be enjoyed year-round at room temperature. With its spoon-like texture, it’s a dessert that truly melts in your mouth.
The key to making it exceptional is using fresh, high-quality ricotta, as it’s the star ingredient. This cake is made with almond flour instead of regular flour, making it naturally gluten-free. To prepare, simply beat eggs with sugar, then incorporate finely chopped almonds and ricotta. Freshly grated lemon zest adds a delightful hint of flavor, completing this irresistible cake.
INGREDIENTS
- 500 g Ricotta
- 4 Eggs
- 170 g Almond flour
- 260 g Sugar
- 1 Organic lemon (zest)
- Powdered sugar (to taste)
Tools
- Baking tray
- Bowl
- Electric whisk
- Grater
- Spatula
- Baking paper
- Dish
- Fork
- Sugar shaker
INSTRUCTIONS
- Using an electric whisk, beat the eggs and sugar together until the mixture becomes smooth, frothy, and light in texture.
- In a separate dish, mash the ricotta with a fork. Add it to the bowl with the egg mixture.
- Stir in the almond flour and grated lemon zest, gently folding everything together with a spatula, using light, upward motions.
- Pour the mixture into a cake tin lined with baking paper. Bake at 160°C (static oven) for 30 minutes, then increase the temperature to 180°C and bake for an additional 10 minutes, or until the top is golden.
- Allow the cake to cool, then cut it into squares and dust with powdered sugar before serving.
