Instructions
1. Prep
Preheat oven to 175°C (350°F).
Line an 8×8-inch (20×20 cm) baking pan with parchment paper.
2. Mix wet ingredients
In a large bowl, whisk the eggs and granulated sugar until light, pale, and slightly fluffy (about 2–3 minutes).
Add melted butter, ricotta, and limoncello.
Mix until smooth and creamy.
3. Combine dry ingredients
In a separate bowl, whisk together:
Flour
Baking powder
Salt
4. Make the batter
Gradually fold the dry ingredients into the ricotta mixture.
Gently stir in the almonds.
Do not overmix—keep it light for that “cloud” texture.
5. Bake
Pour batter into the prepared pan and smooth the top.
Bake for 30–40 minutes, or until:
The center is set
The top is lightly golden
6. Cool & finish
Let cool completely in the pan.
Dust generously with powdered sugar.
Slice into squares.
1. Prep
Preheat oven to 175°C (350°F).
Line an 8×8-inch (20×20 cm) baking pan with parchment paper.
2. Mix wet ingredients
In a large bowl, whisk the eggs and granulated sugar until light, pale, and slightly fluffy (about 2–3 minutes).
Add melted butter, ricotta, and limoncello.
Mix until smooth and creamy.
3. Combine dry ingredients
In a separate bowl, whisk together:
Flour
Baking powder
Salt
4. Make the batter
Gradually fold the dry ingredients into the ricotta mixture.
Gently stir in the almonds.
Do not overmix—keep it light for that “cloud” texture.
5. Bake
Pour batter into the prepared pan and smooth the top.
Bake for 30–40 minutes, or until:
The center is set
The top is lightly golden
6. Cool & finish
Let cool completely in the pan.
Dust generously with powdered sugar.
Slice into squares.
