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SLice of lemon ricotta cake with almond flour on a plate
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Lemon ricotta cake with almond flour

A light and bright recipe for lemon ricotta cake with almond flour
Course Dessert
Cuisine American, Italian
Keyword gluten free cake, lemon ricotta cake
Prep Time 20 minutes
Cook Time 1 hour
Total Time 1 hour 20 minutes
Servings 12
Calories 319kcal
Author Katie Beck

Equipment

  • Stand mixer
  • 8-inch round cake pan

Ingredients

  • ½ cup butter
  • 1 ⅓ cups of sugar
  • 1 teaspoon vanilla bean paste
  • Zest of five lemons
  • 4 eggs separated
  • 2 ½ cups almond flour or meal
  • 10 ½ oz whole milk ricotta
  • ¼ cup sliced almonds

Instructions

  • Heat the oven to 325 degrees. Butter an 8 inch round cake pan. Line the bottom with parchment round Butter the parchment. Lightly dust with almond flour.
  • Place the butter, ⅔ cup of sugar, vanilla seeds and lemon zest in an electric stand mixer and beat for 8-10 minutes or until pale and creamy.
  • Scrape down the sides of the bowl, then gradually add the egg yolks, one at a time, continuing to beat until fully combined. Add the almond meal and beat to combine. Fold ricotta through the almond meal mixture.
  • Beat the egg whites in a clean bowl with a hand-held electric mixer until soft peaks form. Gradually add the remaining ⅔ cup of sugar to the egg whites mixture and beat until stiff peaks form. Gently fold ⅓ of the egg whites into the cake mixture. Repeat with the rest of the egg whites.
  • Pour the mixture into the prepared cake tin, smooth the tops with a palette knife, but do not deflate. Decorate the cake with almond flakes, and bake for about one hour or until cooked and firm to touch. Allow to cool completely in the cake tin.

Notes

Dust with powdered sugar if you like. This is good at room temperature, but for a denser, more cheesecake-like texture, chill in the refrigerator. Can can be kept in fridge for up to five days.

Nutrition

Calories: 319kcal | Carbohydrates: 30g | Protein: 11g | Fat: 19g | Saturated Fat: 4g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 1g | Cholesterol: 68mg | Sodium: 53mg | Potassium: 100mg | Fiber: 3g | Sugar: 24g | Vitamin A: 207IU | Vitamin C: 3mg | Calcium: 136mg | Iron: 1mg