At this point I'm confident that we have all recovered from prepping and eating the Dinner of the Year...Thanksgiving!
I made 2 options:
1. I went with a Cranberry Walnut Pie that my Uncle Mark loves.
And 2. I took a hard left to unexpected. My cousin is gluten intollerant. That means almond flour and coconut flour. I have said it before and I'll say it again...most (key word most not ALL) items made with Almond meal/coconut flour are as dry as dry could be. So in order to make sure my cousin could have some dessert I went out on a limb and tried a Pinterest find.
My mom always says don't try something new for a party because if it doesn't turn out...you're in trouble. I never listen. I say....throw caution to the wind and "just go right on!"
From the blog Cakelets and Doilies
1 stick unsalted butter, softened1 1/3 cups sugar
1 vanilla bean, split and seeds scraped
1/4 cup lemon zest
4 egg yolks, separated and at room temperature
2 1/2 cups almond meal
10 1/2 oz ricotta (SEE NOTE BELOW)
sliced almonds, for the top decorated
Icing sugar, for dusting
Before you start lets talk Ricotta Cheese. If you live in or around NJ, I can not stress the deliciousness of Fulper Farms Ricotta Cheese. Dairies in New Jersey are sadly few and far between...so I jump at any chance I get to support a local dairy. I picked up my container at the last West Windsor Farmers Market...and normally I just eat it with a spoon as soon as I get home as a treat. But this time I restrained myself for this recipe. You can pick up their products on farm or at a farmers market. Check out their site!
On with the recipe....
Place the butter, sugar, vanilla seeds and lemon zest in an electric mixer and beat for 8-10 minutes or until pale and creamy. Scrap down the sides of the bowl, then gradually add the egg yolks, one at a time, continuing to beat until fully combined. Add the almond meal and beat to combine. Fold ricotta through the almond meal mixture.
Beat the egg whites in a clean bowl with a hand-held electric mixer until soft peaks form. Gradually add the remaining sugar to the egg whites mixture and whisk until stiff peaks form. Gently fold a third of the egg whites into the cake mixture. Repeat with the rest of the egg whites.
Pour the mixture into the prepared cake tin, smooth the tops with a palette knife, decorate the cake with almond flakes, and bake for 40-45 minutes or until cooked and firm to touch. Allow to cool completely in the cake tin. Dust with icing sugar to serve.