A moist, citrusy cake with a delicate crumb, made luxurious with creamy ricotta and the nutty goodness of almond flour. It’s like a slice of sunshine on a plate!
Get ready to tantalise your taste buds with a cake that’s as indulgent as it is delightful – Lemon, Ricotta and Almond Flourless Cake!
This is my favourite gluten-free cake. It’s not overly-sweet and has a light lemony, zesty flavour to it. 🍋 Makes for a perfect summer dessert. I prefer it even more the next day after it has had a chance to chill in the fridge. Served with fresh berries or compote. So yummmm 😋👌🏽
Lemon, Ricotta and Almond Flourless Cake
Course: Dessert, SnacksDifficulty: Medium12
servings45
minutes45
minutes1
hour30
minutesIngredients
120gm unsalted butter (softened)
275gm caster sugar
1 tsp vanilla essence
¼ cup lemon zest
4 eggs (separated and at room temp)
240gm almond meal
300gm ricotta cheese
flaked almonds to decorate
icing sugar for dusting
Directions
- Pre-heat oven to 160C.
- Line a 20cm round cake pan with baking paper and set aside.
- Place the butter, 165gm caster sugar, vanilla essence and lemon zest in a bowl and mix with an electric beater for 8-10 minutes or until pale and creamy.
- Scrape down the sides of the bowl. Gradually add the egg yolks, one at a time, continuing to beat until fully combined.
- Add the almond meal and beat to combine.
- Using a spatula fold the ricotta through the almond meal mixture.
- In a separate clean bowl, beat the egg whites with a handheld 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 pan. Smooth the tops with a spatula and sprinkle an even layer of almond flakes on top.
- Bake for 40-45 minutes or until cooked and firm to touch.
- Allow to cool completely in the cake pan.
- Once cooled, cut the cake into squares. Dust with icing sugar before serving.
Notes
- This recipe was adapted from Cakelets and Doilies
