This heavenly Italian dessert proves that the most divine treats often come from the simplest ingredients. Known as “Torta delle Monache,” this traditional cake originated in Italian convents where nuns created masterful desserts using humble pantry staples. Without any flour or yeast, this cake relies on the natural richness of almonds and ricotta to create an incredibly moist, tender crumb that melts on your tongue. The delicate almond flavor combined with bright lemon zest creates a sophisticated dessert that’s naturally gluten-free and utterly irresistible.
Ingredients
- 200g (7 oz / 1⅓ cups) whole almonds or almond flour
- 500g (17 oz / 2 cups) fresh ricotta cheese
- 4 large whole eggs
- 160g (¾ cup / 5.5 oz) granulated sugar
- Zest of 1 organic lemon, finely grated
- ½ teaspoon almond extract (optional)
- Icing sugar for dusting
Instructions
Ingredient Preparation
- Prepare almond flour: If using whole almonds, grind them in a food processor or high-speed blender until they form a fine, flour-like consistency. Pulse in short bursts to avoid creating almond butter. If using pre-made almond flour, ensure it’s fresh and finely ground.
- Prepare citrus zest: Using a fine microplane grater, carefully zest the organic lemon, avoiding the bitter white pith underneath. The zest should be bright yellow and aromatic.
- Prepare ricotta: If your ricotta seems watery, drain it in a fine-mesh sieve for 15-20 minutes to remove excess moisture, which ensures a firmer cake texture.
Batter Creation
- Create the base: In a large mixing bowl, vigorously beat the 4 whole eggs with the granulated sugar using an electric mixer or whisk for 5-7 minutes until the mixture becomes pale, fluffy, and significantly increased in volume. This aeration is crucial since there’s no leavening agent.
- Incorporate ricotta: Gently fold the fresh ricotta into the beaten egg mixture using a large spoon or spatula. Use gentle, bottom-to-top folding motions to maintain the airiness you’ve created in the eggs.
- Add aromatics: Fold in the freshly grated lemon zest and optional almond extract, distributing evenly throughout the mixture.
- Combine with almond flour: Gradually add the almond flour to the mixture, continuing to fold gently with the same bottom-to-top motion. The batter will have a slightly grainy texture from the almonds, which is perfectly normal and desirable.
Baking Process
- Prepare the pan: Line a 22x22cm (9×9 inch) square pan or 22cm (9 inch) round pan with parchment paper. Cut the corners strategically to create smooth edges and prevent wrinkles that could affect the cake’s appearance.
- Transfer batter: Pour the entire batter into the prepared pan, using a spatula to gently smooth the surface without pressing down too firmly.
- Gradual baking method: Begin baking at 160°C (320°F) for 40 minutes to allow gentle, even cooking. Then increase the temperature to 180°C (350°F) for the final 10 minutes to achieve a beautiful golden-brown top.
- Test for doneness: Insert a toothpick into the center of the cake. It should come out clean or with just a few moist crumbs attached. The top should be golden and spring back lightly when touched.
- Cool and finish: Allow the cake to cool completely in the pan before unmolding. Once cooled, generously dust with icing sugar using a fine-mesh sieve for an elegant presentation. Cut into squares or wedges to serve.
Time and Serving Information
Prep Time: 20 minutes
Bake Time: 50 minutes
Cooling Time: 30 minutes
Total Time: 1 hour 40 minutes
Servings: 12 squares
Serving Size: 1 square (approximately 3×3 inches)
Nutrition (per serving)
- Calories: 215
- Fat: 12g
- Carbohydrates: 18g
- Fiber: 2g
- Protein: 10g
- Calcium: 180mg
- Vitamin E: 15% DV
Why This Recipe is Healthy and Special
This flour-free Nun’s Cake represents the perfect marriage of indulgence and nutrition, making it a guilt-free dessert option that doesn’t compromise on taste. Almonds provide exceptional nutritional value, including healthy monounsaturated fats, vitamin E, and magnesium, which support heart health and provide sustained energy rather than the quick sugar spike of traditional cakes.
Fresh ricotta cheese contributes high-quality protein and calcium essential for bone health, while being naturally lower in fat than many dairy ingredients used in baking. The absence of flour makes this cake naturally gluten-free, opening it up to those with celiac disease or gluten sensitivities without requiring specialized ingredients.
The egg-based structure provides complete proteins containing all essential amino acids, making this dessert surprisingly nutritious. Lemon zest adds natural citrus oils and vitamin C while enhancing flavor without additional calories or artificial ingredients.
The traditional slow-baking method preserves more nutrients compared to high-heat baking, while the natural sweetness from almonds means you can enjoy satisfying portions without excessive added sugars. This cake actually improves in flavor after a day, as the almond and lemon flavors meld together, making it perfect for advance preparation.
The simplicity of ingredients means no preservatives, artificial flavors, or processed additives – just wholesome, recognizable foods that nourish your body while satisfying your sweet tooth. This ancient recipe proves that the most satisfying desserts often come from the most natural ingredients, creating a treat that’s both spiritually and physically nourishing.