Description
This Flourless Ricotta Lemon Almond Cake is a moist and flavorful gluten-free dessert that combines the creamy texture of ricotta cheese with the bright zing of fresh lemon zest and juice. Sweetened with sugar and enriched with almond flour, this cake boasts a tender crumb without the use of any wheat flour, making it perfect for gluten-sensitive diets. Lightly dusted with powdered sugar, it’s an elegant treat ideal for any occasion, inspired by traditional Italian flavors.
Ingredients
Scale
Ingredients
- 1 1/2 cups almond flour
- 3/4 cup granulated sugar
- 3 large eggs, separated
- 1 cup whole milk ricotta cheese
- Zest of 2 lemons
- 1/4 cup fresh lemon juice
- 1/2 teaspoon pure vanilla extract
- 1/4 teaspoon almond extract (optional)
- 1/4 teaspoon salt
- Powdered sugar for dusting (optional)
Instructions
- Prepare the Pan: Preheat your oven to 350°F (175°C). Grease a 9-inch round springform pan and line the bottom with parchment paper for easy removal after baking.
- Mix Egg Yolks and Sugar: In a large mixing bowl, beat the egg yolks together with the granulated sugar until the mixture becomes pale and thick, creating a creamy base for the cake batter.
- Add Ricotta and Flavorings: Stir in the whole milk ricotta cheese, lemon zest, fresh lemon juice, pure vanilla extract, and almond extract if using. Mix until smooth and evenly blended.
- Incorporate Dry Ingredients: Fold in the almond flour and salt gently, ensuring everything is well combined without overmixing to maintain the batter’s lightness.
- Whip Egg Whites: In a separate clean bowl, beat the egg whites until stiff peaks form. This will help give the cake a light and airy texture.
- Combine Egg Whites with Batter: Gently fold the whipped egg whites into the batter in two batches, carefully folding to avoid deflating the mixture and keeping it airy.
- Bake: Pour the batter into the prepared springform pan and smooth the top. Bake for 35 to 40 minutes, or until the cake is golden on top and a toothpick inserted into the center comes out clean.
- Cool the Cake: Allow the cake to cool in the pan for 10 minutes. Then remove the sides of the springform pan and transfer the cake to a cooling rack to cool completely.
- Serve: Optionally dust with powdered sugar before serving. For an extra special touch, serve with fresh berries or a dollop of whipped cream.
Notes
- This cake tastes even better the next day as the flavors meld and intensify.
- Serve with fresh berries or whipped cream to enhance the dessert experience.
- Be gentle when folding the egg whites to keep the batter light and airy, which ensures a tender and fluffy cake.
- Ensure the ricotta is well-drained for best texture, avoiding excess moisture in the batter.
