Lemon Ricotta Cake is gluten free and uses almond meal in place of flour. This is a very easy cake to make and is perfect for hot summer days, brunch or a light dessert.
The holidays are upon us and now is the time to make delicious desserts while soaking up the sun! (If you're in the Northern Hemisphere, I guess you are gathering around a fire with hot chocolate).
Nevertheless, the holidays are a time where you can relax and enjoy spending time with family and friends as well as show off your awesome baking skills!
Today's recipe of a lemon ricotta cake is ridiculously easy with minimal ingredients and also naturally gluten free!
How To Make Lemon Ricotta Cake
This cake is ridiculously easy to make however, there are a few pointers to ensure your cake rises and doesn't sink while baking:
- As this cake does not contain flour , we rely on whipped egg whites to act as the main raising agent.
- Separating the eggs and having them at room temperature is absolutely key. Room temperature eggs work best when making a meringue (or in this case, whipping the egg whites until fluffy and stiff).
- Do not over work mix the egg whites when adding them to the rest of the ingredients! Fold through the eggs whites gently so you don't knock the air out of them.
- The easiest way to add egg whites to the mixture is by adding one third of the egg whites in first and mixing those through. That way you will get the mixing process started without using all your fluffy egg whites.
More Recipes Like This:
- Lemon and Almond Bundt Cake
- Lemon Curd
- Paleo Carrot Almond Cake
- Lemon Blueberry Cake
- Lemon Curd Shortbread Crumble
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Lemon Ricotta Cake
- 1 20cm Round Cake Pan
- 3 Medium Eggs, Seperated (Room temperature)
- 100 g Butter, Softened (½ Cup)
- 1 and ¼ Cups Caster Sugar (290g)
- ½ teaspoon Vanilla Extract
- ¼ Cup Lemon Zest (2 Lemons) (2-3 Lemons)
- 2 Tbsp. Lemon Juice (30ml)
- ½ teaspoon Baking Powder
- 2 and ½ Cups Almond Flour (almond meal) (260g)
- 1 and ¼ Cups Ricotta (300g)
- ¼ Cup Flaked Almonds (decorating) (20g)
- 1 Tbsp. Icing Sugar (optional)
- Preheat the oven to 160°C and line a 20cm round cake pan with baking paper and grease with non stick cooking spray or with butter.
- Sperate the eggs and beat the egg whites until stiff peaks form.
- In a sperate bowl beat the caster sugar and softened butter together until light and creamy.
- Beat in the egg yolks, vanilla, lemon juice and lemon zest.
- Mix through the almond meal and baking powder.
- Mix through the ricotta.
- Add in one third of the beaten egg whites and fold through. You can be a little rough with this one to get the mixture started. Add in the the next third of eggs whites and gently fold through. Fold through the remaining egg whites gently until just combined.
- Pour into the prepared cake tin and top with the flaked almonds.
- Bake for 50 minutes - 1 hour. The top and sides should be golden and the cake will only have a few moist crumbs on a skewer inserted in the middle.
- Allow the cake to cool to room temperature before dusting with icing sugar and serving.
- Store the cake in an airtight container in the fridge for up to five days. You can freeze this cake and reheat the cake in the microwave if you want the cake warm.