Italian Lemon Cake / NO FLOUR, NO YEAST! Melts in your mouth

Ingredients :

300 grams of ricotta
110 grams of sugar
4 eggs
A pinch of salt
150 grams of peeled almonds, ground into a fine powder
Zest of one lemon
2-3 tablespoons of liqueur (Grand Marnier, amber rum, your choice)
Instructions:
Place a clean cloth in a small bowl.
Add 300 grams of ricotta and squeeze very hard, squeezing the cloth to remove the whey. This step is essential to obtain a dry ricotta.
In another bowl, add 110 grams of sugar, 4 eggs and a pinch of salt. Beat until the mixture doubles in volume.
Peel 150 grams of almonds, dry them, then blend them until you obtain a fine powder (no flour, just powder).

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Add the zest of a lemon and 2-3 tablespoons of liqueur of your choice (Grand Marnier or dark rum).
Gradually add the ricotta while continuing to beat.
Gradually incorporate the almond powder while continuing to beat.
Pour the mixture into a 20 cm diameter cake tin, previously covered with baking paper.
Bake in the lower part of the oven at 170 ° C for about 45 minutes.
When the cake comes out of the oven it may be puffy, but as it cools it will shrink slightly.
Optional: Dust with icing sugar after cooling.
Tips:

The cake can be served with a light sprinkling of icing sugar.
This Italian cake without flour or yeast is delicious and ideal for breakfast, a snack or a light dessert.
A simple recipe to try as soon as possible, gluten-free.