Lemon Ricotta Cake
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.
Servings: 12 Slices
Calories: 300kcal
Equipment
- 1 20cm Round Cake Pan
Ingredients
- 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)
Instructions
- 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.
Video
Notes
*Don't over mix the egg whites into the mixture. Fold until just combined.
Nutrition
Serving: 1Slice | Calories: 300kcal | Carbohydrates: 64g | Protein: 8g | Fat: 22g | Saturated Fat: 8g | Polyunsaturated Fat: 0.1g | Monounsaturated Fat: 1g | Cholesterol: 38mg | Sodium: 78mg | Potassium: 34mg | Fiber: 2g | Sugar: 18g | Vitamin A: 114IU | Vitamin C: 1mg | Calcium: 102mg | Iron: 1mg