Flourless Ricotta, Lemon & Almond Cake
This Flourless Ricotta, Lemon & Almond Cake is a delicious and light dessert that is perfect for any occasion. With the combination of ricotta cheese, almond flour, and fresh lemon, this cake is sure to be a crowd-pleaser.
Ingredients:
- 1 1/2 cups ricotta cheese (340g)
- 1 1/2 cups almond flour (150g)
- 1 teaspoon baking powder
- 1/4 teaspoon salt
- 3 large eggs
- 1/2 cup granulated sugar (100g)
- 1 tablespoon lemon zest (from about 1 lemon)
- 1/4 cup fresh lemon juice (60ml)
- 1/2 teaspoon vanilla extract
- 1/4 cup unsalted butter, melted (60g)
Instructions:
- Preheat oven to 350°F (180°C) and grease a 9-inch round cake pan.
- In a large bowl, combine ricotta cheese, almond flour, baking powder, and salt. Mix well.
- In a separate bowl, whisk together eggs, sugar, lemon zest, lemon juice, vanilla extract, and melted butter.
- Pour the wet ingredients into the ricotta mixture and stir until well combined.
- Pour the batter into the prepared cake pan and bake for 35-40 minutes, or until a toothpick inserted into the center comes out clean.
- Allow the cake to cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.
- Optional: Drizzle with glaze before serving.
Popular questions:
- Can I substitute almond flour with regular flour?
- Can I use lime instead of lemon?
Yes, you can substitute almond flour with regular flour, but the texture and flavor of the cake will be different.
Yes, you can use lime instead of lemon for a different citrus flavor.
Helpful tips:
- For a dairy-free version, you can use dairy-free ricotta cheese.
- Add a handful of fresh berries to the batter for added flavor and texture.
Expert Secrets:
- Let the cake cool completely before slicing to ensure proper texture.
- Store leftovers in an airtight container in the refrigerator for up to 3 days.