I can’t thank you enough for posting this recipe, you made the weekend great! Grazie, Michele. Love how easy this recipe is and the fact I can serve it friends who are gluten free, thank you! Ran into this recipe on FB and made it today. I have made this cake twice. When I saw this on Facebook – I knew I had to make it. Baked for 1hr/15min and came out golden brown and cooked in the middle. I picked this cake to share with a dear 96 yr old friend from Austria. Enjoy, Michele. So about this cake. I am about to make it again this week so I can double check the time and correct…thanks for taking the time to comment! Been in the oven an hour at 325 and still liquid in the middle. Copyright © 2020 Our Italian Table on the Foodie Pro Theme, « Heart-shaped Vanilla Panna Cotta to Charm Your Valentine. I unfortunately couldn’t take any photos showing the inside of the cake as I need to bring it to a party this eve – trust me on this one. The oven is fine — it’s only a year old and we just made bread and a casserole in it this week. On a rainy day, under Covid-19 lockdown, in Johannesburg I tried this recipe today. Glad the substitutions worked. Limoncello Ricotta Cookies are fluffy and cake-like cookie with an irresistible limoncello glaze. Thanks for taking the time to comment, Emily! I will be making it again for my friends who follow gluten-free diets once we are free to visit. It ended up taking about 1 hour 15 mins at 325F and it’s fine. So simple yet so damn good. I made this recipe substituting all the sugar with erythritol and used part skim ricotta and it came out fabulous!….I also had to bake it for about 1.5 hrs until it was firm and browned enough. Clean the beaters thoroughly. I graduated from PHS, 1975. My first time making anything gluten free… mine was a little soggy after cooling (but still a taste sensation)! If I could get the parchment paper off would that be a sign I didn’t bake it long enough? What can I use instead of limoncello?? Almonds. I am imagining that it will also be delish as I have substituted monk fruit in all other desserts and no one can detect the substitution! Glad you enjoyed and thanks for leaving details about some great substitutions! Using an electric mixer, in a large bowl, beat the butter and sugar together until incorporated. Hi Lisa – Might be the coconut sugar or possibly your ricotta. Fantastic! I first made a version using semolina flour but didn’t quite like the texture of the cake. Yes, the cooking time might vary depending on the moisture content of the ricotta ….thanks for taking the time to comment! Cooking time also might depend on how moist the ingredients were…but many times, I have to leave my ricotta cakes in longer than expected. Double boom. They were both delicious, but I prefer the 1/2 and 1/2. I waited until it was firm and dark golden like the photo. This darn recipe has been causing so much grief on the cooking time – lots of folks have commented on it even though it was tasty! Sprinkle with the sliced almonds. Add in the limoncello, almond flour and baking powder and beat to combine. Hi Leine – so excellent to hear!! Never have I tasted a cake so good as this — even in Austria,” Thank you for introducing me to the means to brighten her day while charming her taste buds. Isabel – You absolutely can!! In Sicily, we used to visit friends in the shadow of Mount Etna and on the late night drive back to Taormina, we would stop at a tiny bakery that was open all night prepping their loaves and cakes for the next morning. https://www.italianfoodforever.com/2014/04/ricotta-almond-cake Hi I don’t eat cow dairy, so I made it twice with goat chèvre which is quite dry of course, The cake turned out great. Smooth the top with a spatula or spoon. I will definitely make this again. Thanks for the smile! I made this for the first time this evening for dinner with friends – I used Yuzu liquor instead of Limoncello and it was beautiful. Truth be told, I made this cake twice. Just made it last eve and let it cook for an hour as well.