Description
Indulge in a delightful Flourless Ricotta Lemon Almond Cake that’s perfect for those with gluten sensitivities. This luscious cake is bursting with the bright flavors of lemon and almond, making it a refreshing and elegant dessert option.
Ingredients
Scale
Almond Cake:
- 1 ½ cups almond flour
- ¾ cup granulated sugar
- 3 large eggs (separated)
- 1 cup whole milk ricotta cheese
- zest of 2 lemons
- juice of 1 lemon
- 1 teaspoon vanilla extract
- ½ teaspoon almond extract (optional)
- ½ teaspoon baking powder (gluten-free)
- ¼ teaspoon salt
For Dusting:
- powdered sugar
Instructions
- Preheat the Oven: Preheat the oven to 350°F (175°C). Grease a 9-inch round springform pan and line the bottom with parchment paper.
- Prepare Almond Cake Batter: In a large bowl, combine almond flour, baking powder, and salt. In a separate bowl, whisk egg yolks with sugar until pale. Add ricotta, lemon zest, lemon juice, vanilla extract, and almond extract, and mix until smooth. Stir in dry ingredients.
- Beat Egg Whites: In a clean bowl, beat egg whites until stiff peaks form. Gently fold into batter. Pour into pan and bake for 35–40 minutes.
- Cool and Serve: Let the cake cool, then dust with powdered sugar before serving.
Notes
- For an extra lemony flavor, add more lemon zest or a touch of lemon extract.
- This cake pairs wonderfully with fresh berries or a dollop of whipped cream.
- Store leftovers in the refrigerator for up to 4 days.
Nutrition
- Serving Size: 1 slice
- Calories: 260
- Sugar: 14g
- Sodium: 120mg
- Fat: 17g
- Saturated Fat: 4g
- Unsaturated Fat: 11g
- Trans Fat: 0g
- Carbohydrates: 17g
- Fiber: 2g
- Protein: 9g
- Cholesterol: 85mg
