Description
This Flourless Ricotta Lemon Almond Cake is a moist, gluten-free dessert featuring a delicate balance of tangy lemon and rich almond flavors. Made with almond flour and creamy ricotta cheese, it’s naturally grain-free and irresistibly light. Perfect for those seeking a refined, flourless treat that pairs beautifully with fresh berries or whipped cream.
Ingredients
Scale
Dry Ingredients
- 1 ½ cups almond flour
- ½ teaspoon baking powder (gluten-free)
- ¼ teaspoon salt
Wet Ingredients
- 3 large eggs (separated)
- ¾ cup granulated sugar
- 1 cup whole milk ricotta cheese
- Zest of 2 lemons
- Juice of 1 lemon
- 1 teaspoon vanilla extract
- ½ teaspoon almond extract (optional)
For Serving
- Powdered sugar (for dusting)
Instructions
- Preheat and Prep Pan: Preheat your oven to 350°F (175°C). Grease a 9-inch round springform pan thoroughly and line the bottom with parchment paper to ensure easy cake removal.
- Combine Dry Ingredients: In a large mixing bowl, sift together almond flour, gluten-free baking powder, and salt to evenly distribute ingredients and prevent lumps.
- Whisk Egg Yolks and Sugar: In a separate bowl, whisk the egg yolks and granulated sugar together until the mixture becomes pale and creamy, indicating that the sugar is well dissolved and air is incorporated.
- Add Ricotta and Flavorings: Stir the ricotta cheese, lemon zest, lemon juice, vanilla extract, and optional almond extract into the egg yolk mixture until smooth and homogenous.
- Combine Dry and Wet Mixtures: Gently fold the dry ingredients into the ricotta and egg yolk mixture until just combined, taking care not to overmix and deflate the batter.
- Beat Egg Whites: In a clean bowl, beat the egg whites until stiff peaks form. This aerates the batter, resulting in a light and fluffy texture.
- Fold Egg Whites Into Batter: Carefully fold the beaten egg whites into the batter in three parts, gently combining to maintain the airiness and volume.
- Bake the Cake: Pour the finished batter into the prepared springform pan, smoothing the top with a spatula. Bake in the preheated oven for 35 to 40 minutes, or until the center is set and the top is light golden brown.
- Cool the Cake: Remove the cake from the oven and let it cool in the pan for 10 minutes. Then, run a knife around the edges to loosen and release the springform pan. Allow the cake to cool completely on a rack.
- Serve: Once cooled, dust the cake with powdered sugar before serving. Enjoy it plain or with fresh berries or whipped cream as desired.
Notes
- For an extra lemony flavor, increase the lemon zest or add a small amount of lemon extract to the batter.
- This cake complements fresh berries and whipped cream exceptionally well for an elegant presentation.
- Store any leftovers covered in the refrigerator for up to 4 days to maintain freshness.
