Flourless Ricotta, Lemon & Almond Cake
A light and refreshing gluten-free cake made with ricotta cheese and almond flour, perfect for spring and summer gatherings.
Ingredients
Main Ingredients
- 1.5 cups almond flour Use blanched almond flour for best results.
- 1 cup ricotta cheese Ensure the ricotta is smooth.
- 3 large eggs Room temperature eggs help with consistency.
- 0.5 cup honey or sugar Adjust sweetness to your liking.
- 1 piece zest of lemon For a stronger lemon flavor, add more zest.
- 1 tablespoon juice of lemon Freshly squeezed is best.
- 1 teaspoon vanilla extract Pure vanilla extract enhances flavor.
- 0.5 teaspoon baking powder Helps with the cake's rise.
- 1 pinch salt Enhances overall flavor.
Instructions
Preparation
- Preheat the oven to 350°F (175°C) and grease a cake pan.
- In a mixing bowl, beat the eggs and honey (or sugar) until well combined.
- Add ricotta cheese, lemon zest, lemon juice, and vanilla extract, mixing until smooth.
- In another bowl, combine almond flour, baking powder, and salt.
- Gradually add the dry ingredients to the wet mixture, stirring until fully combined.
- Pour the batter into the prepared pan and smooth the top.
Baking
- Bake for 30-35 minutes or until the cake is set and lightly golden.
- Allow to cool before serving.
Notes
This cake is delicious served warm or at room temperature. You can dust it with powdered sugar or serve it with whipped cream or ice cream for extra indulgence. To store, keep in an airtight container in the refrigerator for up to 5 days.