Torta di Ricotta e PolentaDavid Frenkiel and Luise Vindahl
Rich, sweet, moist and yet completely free from flour and refined sugar, this Italian lemon and almond cake is a great way to end a meal. It is technically a cheesecake, but has very little in common with the heavy American versions. In Italy, most delis have their own version of ricotta. The most delicious one is made from sheep's milk–try it in this recipe, if you can find it. We often prepare the cake a day in advance. It makes it even creamier and enhances the flavors.
Recipe notes
Back to topSee Related Recipes and Cooking Tips
31 Italian Desserts to Make Every Day a Roman Holiday
Because you cannot possibly have enough panna cotta in your life.53 Lemon Desserts to Brighten Your Day
Pucker up for these lemony sweets.47 Ways to Make Exceptionally Delicious Cheesecake Right Now
If you're going to bake a cheesecake, it might as well be a showstopper.59 Baked Goods That Don't Require All-Purpose Flour
You don't need AP flour to make these brownies, loaf cakes, cookies, scones, or crackers.39 Polenta Recipes for Creamy (or Crispy) and Delicious Comfort Food
Savory or sweet, creamy or crisp, there are so many extraordinary ways to make polenta.Our 111 Best Gluten-Free Recipes for Thanksgiving
It's easy to be gluten-free at Thanksgiving with these crowd-pleasing recipes.101 Ways to Cook With Almonds
They make great cakes. They make tasty bar snacks. They make perfect sense.An Italian Easter Feast
Celebrate the season with our best Italian-inspired spring holiday recipes.61 Great Easter Breads and Cakes
Celebrate spring with a freshly baked seasonal treat.
