Lemon, Ricotta and Almond Flourless Cake
I’ve seen this cake floating all over pinterest, looking amazing and being especially intriguing because it’s gluten-free — pretty much a requirement for any group functions we go to these days.
I have been wanting to make this recipe for quite some time. I was also intrigued with the method of making a meringue of the egg whites before adding it to the mixture so needed to try it out.
Citrus and almonds is a very popular pairing, elevated by the inclusion of ricotta. Lemon Ricotta Cake is proof of this delicious matchup.
This recipe is Light and full of flavor. Easy and simple recipe made with ricotta cheese and lemon. The texture is notably ‘squidgy’ due to the fact that it’s flourless, made with almond meal only.
This cake is on the sweet side, so I would recommend reducing the sugar (probably down to 200 grams) if you don’t like your cake overly sweet.
Don’t forget to dust the top with powdered sugar when completely cool, and then cut into wedges.
Ingredients:
120 grams unsalted butter, softened
275 grams (1 1/3 cups) caster sugar
1 vanilla bean, split and seeds scraped
1/4 cup lemon zest
4 eggs, separated and at room temperature
240 grams (2 1/2 cups) almond meal
300 grams (10 1/2 oz) ricotta
Flaked almonds, to decorated
Icing sugar, for dusting
Method:
Heat oven to 160 degree celcius fan-force (325 degree fahrenheit fan-forced). Line the base and sides of a 20cm round cake tin with baking paper and set aside.
Place the butter, 165 grams caster sugar, vanilla seeds and lemon zest in an electric mixer and beat for 8-10 minutes or until pale and creamy. Scrap 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 sugar to the egg whites mixture and whisk until stiff peaks form. Gently fold a third 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, decorate the cake with almond flakes, and bake for 40-45 minutes or until cooked and firm to touch. Allow to cool completely in the cake tin. Dust with icing sugar to serve.
