Flourless Lemon Almond Ricotta Cake
A moist and elegant flourless cake made with almond flour, ricotta, and bright lemon zest. Naturally gluten-free and perfect for any occasion!
Equipment
- 9-inch springform pan
- Electric mixer
- Mixing bowls
- Spatula
Ingredients
Main Ingredients
- 1/2 cup unsalted butter softened
- 1 cup golden caster sugar
- 3 large eggs
- 1 tablespoon lemon zest
- 1 teaspoon vanilla extract
- 2 cups ground almonds (almond flour)
- 1 cup ricotta cheese drained
For Topping
- 1/4 cup flaked almonds
- 1 tablespoon powdered sugar for dusting
Instructions
- Preheat oven to 325°F (160°C). Grease a 9-inch springform pan and line the bottom with parchment paper.
- In a large bowl, beat butter and ¾ cup of the sugar until pale and fluffy. Add lemon zest and vanilla, mixing well.
- Separate eggs. Add yolks to the butter mixture one at a time, beating after each addition.
- Fold in ground almonds and ricotta until fully incorporated.
- In a clean bowl, whisk egg whites to soft peaks. Gradually add remaining sugar and beat until glossy.
- Gently fold egg whites into the almond batter in three additions, being careful not to deflate the mixture.
- Pour batter into the prepared pan. Smooth the top and sprinkle with flaked almonds.
- Bake for 45-50 minutes until golden brown. A toothpick inserted should come out with a few moist crumbs.
- Cool completely in the pan, then remove and dust with powdered sugar before serving.
Notes
For extra lemon flavor, add a tablespoon of fresh lemon juice to the batter. If the cake browns too quickly, tent with foil halfway through baking.