Step 1

Preheat your oven to 160°C/320°F (fan-forced). Grease a 20 cm round cake tin. Line it with baking paper so nothing sticks.

Step 2

In a bowl, beat the butter, vanilla, lemon zest, and 100 g of the sugar at high speed for about 10 minutes. It should look pale and fluffy. Scrape the bowl now and then to keep everything mixed.

Step 3

Lower the speed. Add the egg yolks one at a time, mixing well each time. Then mix in the lemon juice and almond meal on low speed until just combined.

Step 4

Gently stir in the ricotta with a spatula. Don’t overmix—it’s supposed to stay light!

Step 5

In a separate clean bowl, whisk the egg whites on high until soft peaks form. Slowly add the remaining 100 g sugar, whisking until stiff peaks form.

Step 6

Start by folding a third of the whipped egg whites into the batter. This lightens it up. Then add the rest of the egg whites in two stages. Fold gently—it’s all about keeping that airy texture.

Step 7

Spoon the batter into your prepared tin. Smooth out the top and sprinkle flaked almonds over it. Press them down lightly so they stick. Bake for 45–50 minutes. A skewer poked into the center should come out clean.

Step 8

Turn off the oven but leave the cake inside for 15 minutes with the door slightly open. This helps it cool slowly and avoids cracking.

Step 9

Let the cake cool completely in the tin. Once it’s ready to serve, dust it generously with icing sugar. Slice and enjoy!