PREHEAT OVEN TO 325º

Line the bottom of an 8-inch springform pan with parchment paper.

Grease the sides of the pan and sprinkle lightly with sugar or crumbs*

(Almond flour is simply made from ground almonds where blanching almonds in water to remove the brown skins. The almonds are then ground and sifted into flour. Do not confuse it with almond meal because the texture is different. You can find almond flour in most local supermarkets along with the other flours.)

In the bowl of a heavy-duty mixer beat the sugar and butter until light and creamy. Next slowly add the lemon zest, lemon juice and vanilla sugar while continuously beating. When well combined add the egg yolks, one at a time making sure it is beaten in before adding the next yolk. Using a rubber spatula gently fold in the almond flour and ricotta cheese. (I sometimes mix it in with my mixer on low speed.)

In a separate glass bowl beat the egg whites until stiff peaks form. Add the 1/3 cup of sugar slowly when the whites are foamy and then continue to beat until stiff peaks

have formed. Gently fold the egg whites into the batter. When all combined and only small specks of white are visible pour the batter into the prepared pan and smooth the top. Sprinkle with the pignoli.

Bake for about 40-50 minutes until the edges of the cake are lightly browned but the center of the cake is slightly wobbly. This is basically a cheesecake so the cake will become more solid as it cools.

Remove the cake from the oven and allow to cool completely before releasing the sides of the pan – about 1 ½ – 2 hours. If your kitchen is hot or humid after about 30 minutes allow the caked to cool in your refrigerator. Remove 15 minutes before serving time and sprinkle with some powdered sugar.

NOTE: I make vanilla sugar by putting a few vanilla beans in a jar filled with sugar. Occasionally shake and twist the jar and the sugar will take on a vanilla flavor. If I take a tablespoon out, I replace it and shake the jar to mix in. I keep the jar in the same pantry as the regular sugar. Also, you can use a 9-inch springform pan but the cake will be not as high and the cooking time needs to be adjusted. Alternately I will use ground cookie crumbs to line the inside of the greased springform pan.

BUON MANGIATA!