Flourless Ricotta, Lemon & Almond Cake

This Flourless Ricotta, Lemon & Almond Cake is a light, moist, and refreshing dessert that’s perfect for any occasion. With a delicate almond flavor and a bright burst of lemon, it’s the perfect treat for anyone looking for a gluten-free cake that’s rich yet light. The ricotta adds a creamy texture, while the fresh lemon zest and juice elevate the flavor. Top it with an optional glaze for an extra touch of sweetness.

Ingredients for Flourless Ricotta, Lemon & Almond Cake:

1 ½ cups ricotta cheese (340g)
1 ½ cups almond flour (150g)
1 teaspoon baking powder
¼ teaspoon salt
3 large eggs
½ cup granulated sugar (100g)
1 tablespoon lemon zest (from about 1 lemon)
¼ cup fresh lemon juice (60ml)
½ teaspoon vanilla extract
¼ cup unsalted butter, melted (60g)

For the Glaze (Optional):

½ cup powdered sugar (60g)
2 teaspoons fresh lemon juice
1 teaspoon lemon zest

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Step-by-Step Instructions:

1️⃣ Preheat the Oven and Prepare the Pan: Preheat your oven to 350°F (175°C). Grease an 8-inch round cake pan and line the bottom with parchment paper for easy removal after baking.

2️⃣ Mix the Wet Ingredients: In a large bowl, whisk together the ricotta cheese, eggs, sugar, lemon zest, lemon juice, vanilla extract, and melted butter until smooth and well combined.

3️⃣ Combine the Dry Ingredients: In a separate bowl, whisk together the almond flour, baking powder, and salt.

4️⃣ Mix the Wet and Dry Ingredients: Gradually add the dry ingredients to the wet ingredients, stirring gently until the batter is smooth and well combined. The batter will be a little thick due to the ricotta and almond flour.

5️⃣ Pour and Bake: Pour the batter into the prepared cake pan and spread it evenly. Bake for 35-40 minutes, or until the top is golden brown and a toothpick inserted into the center comes out clean.

6️⃣ Cool the Cake: Allow the cake to cool in the pan for 10 minutes, then transfer it to a wire rack to cool completely.

7️⃣ Make the Glaze (Optional): While the cake is cooling, prepare the glaze (if using). In a small bowl, whisk together the powdered sugar, lemon juice, and lemon zest until smooth. Drizzle the glaze over the cooled cake for an extra burst of lemon flavor.

8️⃣ Serve and Enjoy: Once the cake is fully cooled and glazed (if using), slice and serve. Enjoy the rich, zesty goodness of this flourless cake!

Pro Tips for Perfect Flourless Ricotta, Lemon & Almond Cake:

Use Full-Fat Ricotta: For a creamier, richer texture, make sure to use full-fat ricotta cheese.
Don’t Overmix the Batter: Stir the batter just until the ingredients are combined to ensure a light and airy texture.
Adjust Lemon Flavor: If you want a stronger lemon flavor, you can increase the lemon zest or add a bit more lemon juice to the batter.
Gluten-Free Flour Option: This cake is naturally gluten-free due to the use of almond flour. If you’re looking for a nut-free option, you can substitute the almond flour with a gluten-free all-purpose flour blend (though it will change the flavor and texture).

Why You’ll Love This Flourless Ricotta, Lemon & Almond Cake:

Light and Moist: The ricotta gives the cake a delicate texture that’s not too heavy but still moist and rich.
Lemon Brightness: The fresh lemon zest and juice infuse the cake with a lovely citrusy flavor, making it the perfect refreshing treat.
Naturally Gluten-Free: Made with almond flour, this cake is gluten-free without compromising on taste or texture.
Simple and Elegant: This cake is easy to make but looks and tastes impressive, making it perfect for gatherings or a special dessert at home.

Nutritional Information (per serving):

Calories: 280
Protein: 7g
Carbs: 19g
Fat: 20g
Fiber: 3g

FAQ About Flourless Ricotta, Lemon & Almond Cake:

Can I make this cake ahead of time?
Yes! This cake can be made a day ahead. Just store it in an airtight container at room temperature or in the refrigerator if you prefer. The flavors will only get better with time.

Can I freeze this cake?
Yes, you can freeze this cake! Wrap it tightly in plastic wrap and store it in a freezer-safe container. When ready to serve, allow it to thaw at room temperature or in the refrigerator overnight.

Can I substitute the ricotta?
While ricotta gives this cake its signature texture, you could substitute it with cottage cheese or mascarpone for a slightly different flavor and consistency.

Common Problems and Fixes:

Cake Not Rising?
Ensure that your baking powder is fresh, as old baking powder can affect the rise of the cake. Also, don’t overmix the batter as that can result in a dense texture.

Cake Too Dry?
If the cake is too dry, you may have overbaked it. Make sure to check the cake a few minutes before the suggested baking time. Every oven is different, so adjust accordingly.

Flavor Variations You Can Try:

Orange & Almond Cake: Substitute the lemon zest and juice for orange for a different citrus twist.
Berry Topping: Top the finished cake with fresh berries like raspberries, blueberries, or strawberries for added freshness.
Almond Extract: For a deeper almond flavor, add a few drops of almond extract to the batter.

Why This Flourless Ricotta, Lemon & Almond Cake is Perfect for Any Occasion:

This cake is perfect for any gathering or celebration where you want to impress your guests with something light, refreshing, and flavorful. It’s a great option for gluten-free diets and works beautifully as a dessert or a sweet snack with tea or coffee.

Success with Flourless Ricotta, Lemon & Almond Cake:

With its delicate texture, zesty lemon flavor, and rich creaminess from the ricotta, this cake will be a hit every time you make it. Whether you’re hosting a special occasion or just treating yourself, this cake is sure to please.

For more simple and delicious gluten-free cake recipes, check out Lemon Almond Cake or Coconut Flour Cake.

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