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Lemon, Ricotta, and Almond Flourless Cake

Lemon, Ricotta, and Almond Flourless Cake Recipe
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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!

Ingredients

Scale

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

  1. 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.
  2. 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.
  3. 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.
  4. Fold in Ricotta: Gently stir in the ricotta with a spatula. Don’t overmix—it’s supposed to stay light!
  5. 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.
  6. 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.
  7. 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.
  8. 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.
  9. 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.

Find it online: https://cakeshungry.com/lemon-ricotta-and-almond-flourless-cake/