Flourless Ricotta, Lemon & Almond Cake is a delightful dessert that combines the creamy texture of ricotta cheese with the nutty flavor of almond flour. This cake is not only easy to make but also gluten-free, making it perfect for anyone with dietary restrictions. The bright taste of lemon adds a refreshing touch, making this cake a wonderful treat for any occasion.
Why Make This Recipe
There are many reasons to love this Flourless Ricotta, Lemon & Almond Cake. First, it’s simple to prepare, requiring just a few ingredients and minimal effort. Second, it is gluten-free, so it’s a great option for those who need to avoid traditional wheat flour. Finally, the combination of ricotta, lemon, and almonds creates a unique and delicious flavor that will impress your family and friends.
How to Make Flourless Ricotta, Lemon & Almond Cake
Ingredients:
- 1 1/2 cups ricotta cheese (340g)
- 1 1/2 cups almond flour (150g)
- 1 teaspoon baking powder
- 1/4 teaspoon salt
- 3 large eggs
- 1/2 cup granulated sugar (100g)
- 1 tablespoon lemon zest (from about 1 lemon)
- 1/4 cup fresh lemon juice (60ml)
- 1/2 teaspoon vanilla extract
- 1/4 cup unsalted butter, melted (60g)
Directions:
- Preheat your oven to 350°F (175°C) and grease a cake pan.
- In a large bowl, combine the ricotta cheese, almond flour, baking powder, and salt.
- In another bowl, whisk together the eggs and granulated sugar until light and airy.
- Mix in the lemon zest, lemon juice, vanilla extract, and melted butter.
- Gradually fold the egg mixture into the ricotta mixture until well combined.
- Pour the batter into the prepared cake pan.
- Bake for about 30-35 minutes, until a toothpick comes out clean.
- Let it cool before serving. Optionally, you can glaze it as desired.
How to Serve Flourless Ricotta, Lemon & Almond Cake
Serve this cake warm or at room temperature. It’s lovely on its own, but you can also top it with a light glaze or some powdered sugar for extra sweetness. Adding fresh berries or a dollop of whipped cream can make it even more special!
How to Store Flourless Ricotta, Lemon & Almond Cake
This cake can be stored in an airtight container at room temperature for up to 3 days. If you want to keep it longer, refrigerate it for up to a week. You can also freeze it for up to 3 months. Just be sure to wrap it tightly before placing it in the freezer.
Tips to Make Flourless Ricotta, Lemon & Almond Cake
- Make sure the ricotta cheese is well-drained to get the best texture.
- For extra lemon flavor, consider adding more lemon zest.
- Don’t overmix the batter after adding the egg mixture to keep the cake light and fluffy.
Variation
If you want to experiment, you can add different flavors like orange zest instead of lemon. You could also mix in some nuts or chocolate chips for a different twist!
FAQs
1. Can I use low-fat ricotta cheese?
Yes, you can use low-fat ricotta if you prefer, but it may change the texture slightly.
2. Is this cake suitable for people with nut allergies?
No, this cake contains almond flour, which is not suitable for those with nut allergies. You can try substituting with sunflower seed flour, but results may vary.
3. Can I make this cake ahead of time?
Absolutely! This cake can be made a day in advance and stored in the refrigerator. It also tastes great after being chilled!
With its simple ingredients and fresh flavors, Flourless Ricotta, Lemon & Almond Cake is sure to become a favorite in your baking repertoire!
Flourless Ricotta, Lemon & Almond Cake
Ingredients
Main Ingredients
- 1.5 cups ricotta cheese Make sure the ricotta cheese is well-drained
- 1.5 cups almond flour
- 1 teaspoon baking powder
- ¼ teaspoon salt
- 3 large eggs Whisk until light and airy
- ½ cup granulated sugar
- 1 tablespoon lemon zest From about 1 lemon for extra flavor
- ¼ cup fresh lemon juice
- ½ teaspoon vanilla extract
- ¼ cup unsalted butter, melted
Instructions
Preparation
- Preheat your oven to 350°F (175°C) and grease a cake pan.
- In a large bowl, combine the ricotta cheese, almond flour, baking powder, and salt.
- In another bowl, whisk together the eggs and granulated sugar until light and airy.
- Mix in the lemon zest, lemon juice, vanilla extract, and melted butter.
- Gradually fold the egg mixture into the ricotta mixture until well combined.
- Pour the batter into the prepared cake pan.
Baking
- Bake for about 30-35 minutes, until a toothpick comes out clean.
- Let it cool before serving. Optionally, glaze it as desired.
