Flourless Ricotta, Lemon & Almond Cake
A delightful gluten-free dessert that combines the creamy texture of ricotta cheese with the nutty flavor of almond flour and refreshing lemon zest.
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.
Notes
Serve warm or at room temperature. Top it with extra glazes, powdered sugar, fresh berries, or a dollop of whipped cream for added flavor. Store in an airtight container at room temperature for up to 3 days or refrigerate for a week. Freezing is possible for up to 3 months; wrap tightly.