Let’s talk about this Lemon, Ricotta, and Almond Flourless Cake. It’s everything you want in a dessert—light, creamy, and bursting with zesty lemon flavor. Think of it as a little slice of Italy, inspired by traditional desserts that let simple ingredients shine.
The almond meal gives it a delicate, nutty texture, while ricotta keeps it moist and rich. And that lemon? Pure sunshine. Perfect for spring afternoons or a cozy tea party. Bonus: it’s naturally gluten-free!
Even better, making this cake isn’t hard. The trickiest part? Whipping egg whites. But don’t worry—I’ll walk you through it.
Ready to bake something magical? Let’s do this!
Quick Recipe Overview
This cake is one of those desserts that feels fancy but isn’t overly complicated. Here’s the scoop:
- Prep time: 40 minutes
- Bake time: 45–50 minutes
- Cooling time: 15 minutes (in the oven)
- Total time: Around 1 hour 25 minutes
- Serves: 8–10 slices
Skill level: Intermediate, mostly because of the egg whites. But trust me, if you’re careful, you’ll nail it.
What You’ll Need:
- Basic equipment
- Electric mixer (or a whisk if you’re feeling ambitious!)
- 20 cm (8-inch) round cake tin
- Mixing bowls, spatula, and a zester
- Make-ahead tip
This cake tastes even better the next day. Why? The flavors get a chance to meld. Store leftovers in the fridge or freeze slices for later.
Ingredients
Here’s what you’ll need to make this beauty:
- 120 g unsalted butter, softened
- 1 tbsp vanilla extract (or seeds from 1 vanilla bean if you’re feeling fancy)
- 200 g caster sugar, divided
- 1/3 cup lemon zest (from 2 large lemons)
- 2 tbsp lemon juice
- 240 g almond meal
- 300 g reduced-fat ricotta cheese, drained if needed
- 40 g flaked almonds (for the topping)
Substitutions:
- No caster sugar? Use granulated sugar—just pulse it in a food processor until fine.
- Dairy-free? Swap butter for plant-based alternatives and ricotta for blended silken tofu or dairy-free cream cheese.
- Almond allergies? Use oat flour or coconut flour, but you may need to tweak the liquids.
Let’s Make This Cake
Step 1: Prep Your Tin and Oven
- Preheat your oven to 160°C/320°F (fan-forced).
- Grease your cake tin and line it with baking paper—this makes it easier to pop the cake out later.
Step 2: Cream the Butter and Sugar
- Using an electric mixer, beat butter, vanilla, lemon zest, and 100 g sugar (half the total) for about 10 minutes. It should look pale and fluffy. Scrape the sides of the bowl now and then to mix evenly.
What to look for: A light, creamy spreadable consistency.
Step 3: Add the Yolks
- On medium speed, mix in the egg yolks one at a time. Once those are combined, add your lemon juice and almond meal. Mix gently.
Pro tip: Stop as soon as things look combined. Overmixing will make the batter dense.
Step 4: Fold in Ricotta
- Using a spatula, fold in the ricotta. Don’t worry if it looks a little lumpy—that’s normal!
Step 5: Whip the Egg Whites
- In a super-clean bowl, whisk egg whites until soft peaks form. Slowly add the other 100 g of sugar and keep whisking until you get stiff peaks.
What are stiff peaks? Lift the whisk—if the whites stand up without drooping, you’re good!
Step 6: Combine the Batter
- Gently fold a third of the egg whites into the batter to lighten it. Then fold in the rest, being careful not to deflate the mixture.
Your goal: A fluffy, airy batter.
Step 7: Bake!
- Pour the batter into your prepared tin. Smooth the surface and sprinkle flaked almonds on top.
- Bake for 45–50 minutes or until a skewer comes out clean.
Here’s the key: Once done, leave the cake in the oven with the door slightly open for 15 minutes. This prevents cracks and helps the cake cool gradually.
Taste Tweaks & Variations
Want to make it your own? Try these:
- Citrus swap: Use orange or lime zest instead of lemon.
- Extra flavor: Add a splash of almond extract to highlight the nuttiness.
- Fancy finish: Drizzle with a lemon glaze (just mix powdered sugar and lemon juice) or top with candied lemon slices.
Serving & Storing
- Serving tip: Dust with icing sugar right before serving. Add whipped cream, Greek yogurt, or fresh berries for an elegant touch.
- Storing leftovers:
- Fridge: Keeps for 3 days in an airtight container.
- Freezer: Wrap slices tightly in plastic wrap and foil, then freeze for up to a month.
When you’re ready to eat, thaw in the fridge or at room temp. No need to reheat—it’s just as good chilled!
This cake isn’t just a dessert; it’s an experience. A little effort, a lot of flavor, and that satisfying feeling of creating something truly special. Enjoy!
Lemon, Ricotta, and Almond Flourless Cake
A light and zesty dessert that’s naturally gluten-free. It’s got the creaminess of ricotta, the nuttiness of almond meal, and the bright flavor of lemon. Perfect for sharing at a party or enjoying with a cup of tea!
- Prep Time: 40 minutes
- Cook Time: 50 minutes (+15 minutes in oven to cool)
- Total Time: About 1 hour 25 minutes
- Yield: 8–10 slices 1x
- Category: Italian-inspired dessert
Ingredients
For the Cake:
- 120 g unsalted butter, softened
- 1 tbsp vanilla extract (or seeds scraped from 1 vanilla pod)
- 200 g caster sugar (split into two 100 g portions)
- 1/3 cup lemon zest (about 2 large lemons)
- 4 large eggs, separated (room temp works best)
- 2 tbsp freshly squeezed lemon juice
- 240 g almond meal (aka ground almonds)
- 300 g ricotta cheese (make sure to drain it if it’s watery)
- 40 g flaked almonds
For Decoration:
- A dusting of icing sugar
Instructions
- Get Ready: Preheat your oven to 160°C/320°F (fan-forced). Grease a 20 cm round cake tin. Line it with baking paper so nothing sticks.
- Cream It Up: In a bowl, beat the butter, vanilla, lemon zest, and 100 g of the sugar at high speed for about 10 minutes. It should look pale and fluffy. Scrape the bowl now and then to keep everything mixed.
- Mix in Yolks and Almond Meal: Lower the speed. Add the egg yolks one at a time, mixing well each time. Then mix in the lemon juice and almond meal on low speed until just combined.
- Fold in Ricotta: Gently stir in the ricotta with a spatula. Don’t overmix—it’s supposed to stay light!
- Whip Egg Whites: In a separate clean bowl, whisk the egg whites on high until soft peaks form. Slowly add the remaining 100 g sugar, whisking until stiff peaks form.
- Combine the Whites: Start by folding a third of the whipped egg whites into the batter. This lightens it up. Then add the rest of the egg whites in two stages. Fold gently—it’s all about keeping that airy texture.
- Bake It: Spoon the batter into your prepared tin. Smooth out the top and sprinkle flaked almonds over it. Press them down lightly so they stick. Bake for 45–50 minutes. A skewer poked into the center should come out clean.
- Cool Gradually: Turn off the oven but leave the cake inside for 15 minutes with the door slightly open. This helps it cool slowly and avoids cracking.
- Final Touch: Let the cake cool completely in the tin. Once it’s ready to serve, dust it generously with icing sugar. Slice and enjoy!
Notes
- Serving Ideas: Add a dollop of whipped cream or Greek yogurt. Fresh berries like raspberries or blueberries make a great garnish.
- Keep it Light: Room-temperature ricotta and eggs make mixing easier. When folding in egg whites, go slow and gentle—like folding a fluffy blanket.
- Slight Sinking? No Problem: Flourless cakes sometimes sink a bit in the middle. Totally normal!
Storing Leftovers
- Keep slices in an airtight container in the fridge for up to 3 days.
- Fun fact: This cake tastes even better on day two—the flavors get cozier!
- Freezing? Wrap slices in plastic wrap, then foil, and freeze them for up to 1 month. Thaw overnight in the fridge, and they’re good to go.
