This little torte is perfect for a lighter style of dessert and would be great to end a Passover Seder or any meal with a gluten-free (flourless) desssert option. Don’t skip making the raspberry coulis – the contrasting flavors of tart, sweet, creamy and fruity work really well together.
Lemon, Ricotta Almond Torte with Raspberry Coulis
8 tablespoons unsalted butter, softened/room temp (I prefer European butters)
1 1/4 cups super fine sugar
2 teaspoons pure vanilla extract
2 tablespoons lemon rind (use organic, unsprayed lemons)
4 tablespoons lemon juice, freshly squeezed
4 eggs, separate yolks from whites
2 cups almond flour (make sure the flour is finely textured)
1 1/2 cups ricotta cheese (try to buy fresh ricotta and avoid low-fat/skim with its gums and fillers)
1 cup raspberries (frozen) for coulis
1/2 cup fresh raspberries to decorate top of cake
powdered sugar, for garnish and for coulis
Directions: Preheat oven to 325 degrees (convection) or 350 standard. Line the bottom of a 9-inch cake pan with parchment paper, grease/butter sides of pan and parchment paper. Place butter, sugar, vanilla extract into a large mixing bowl and beat with electric mixer until mixture is light and fluffy, at least 3 minutes. Add lemon rind and lemon juice and beat for 30 seconds until included. Add the four egg yolks and mix for about three minutes until completely combined. In another clean dry bowl, with clean beaters, beat egg whites until they have reached stiff peaks. (make sure the whites do not have any specks of egg yolk, or your whites will not form stiff peaks). Fold half of the egg whites into the mixture until incorporated then add the almond flour, gently folding until evenly combined.
Add remaining egg whites and the ricotta cheese, continuing to gently fold batter until all ingredients have come together. Pour into cake pan and allow to cook for 45 to 50 minutes or until the cake is firm to the touch and when a toothpick is inserted into the center and it comes out clean. Once done, place cake on cooling rack until thoroughly cooled. Once cooled remove and place on serving plate. Dust the top of the torte with powdered sugar, and add raspberries in whatever fashion gives you joy.
While the cake is baking, prepare the raspberry coulis. You can either use fresh or frozen raspberries for this sauce. Puree the 8-10 ounces of raspberries with 2-4 tablespoons of sugar and 1 tablespoon of lemon juice. (I do this to taste, as raspberries can be tart and may require more sugar for balance). Strain the solids through a sieve and reserve sauce. Solids can be tossed out.
For plating, I like to pour a small pool of sauce onto the plate, then place a slice of the torte on top.