Description
Indulge in the delightful blend of flavors with this Flourless Ricotta Lemon Almond Cake. A gluten-free dessert that is light, moist, and bursting with citrus essence, perfect for any occasion.
Ingredients
Scale
For the Cake:
- 1½ cups almond flour
- 1 cup granulated sugar
- ½ cup unsalted butter (softened)
- 4 large eggs (separated)
- 1 cup whole-milk ricotta cheese
- zest of 2 lemons
- 2 tablespoons lemon juice
- 1 teaspoon pure vanilla extract
- ½ teaspoon almond extract (optional)
- ½ teaspoon baking powder (gluten-free)
- pinch of salt
For Dusting:
- powdered sugar for dusting
Instructions
- Preheat the Oven: Preheat the oven to 350°F (175°C). Grease a 9-inch springform pan and line the bottom with parchment paper.
- Prepare the Batter: Cream butter and sugar, add egg yolks, ricotta, lemon zest, lemon juice, vanilla, and almond extract. Mix in dry ingredients.
- Whip Egg Whites: Beat egg whites until stiff peaks form. Fold into the batter.
- Bake the Cake: Pour batter into the pan and bake for 40–45 minutes until golden. Cool, dust with powdered sugar, and serve.
Notes
- For extra flavor, add 2 tablespoons limoncello along with the lemon juice.
- This cake can be made a day ahead—its flavor improves after resting overnight.
- Serve with fresh berries or whipped cream for an elegant finish.
- Prep Time: 20 minutes
- Cook Time: 45 minutes
- Category: Dessert
- Method: Baking
- Cuisine: Italian
Nutrition
- Serving Size: 1 slice
- Calories: 260
- Sugar: 18 g
- Sodium: 90 mg
- Fat: 17 g
- Saturated Fat: 7 g
- Unsaturated Fat: 10 g
- Trans Fat: 0 g
- Carbohydrates: 21 g
- Fiber: 2 g
- Protein: 7 g
- Cholesterol: 95 mg
