Flourless Ricotta Lemon & Almond Cake

Prep Time: 15 minutes
Cook Time: 45–50 minutes
Total Time: 1 hour 5 minutes
Servings: 8–10 slices
Difficulty: Easy–Medium
Category: Dessert / Gluten-Free
Cuisine: Italian-Inspired

 Ingredients

• 1 ½ cups (150g) almond flour (finely ground almonds)

• ¾ cup (150g) granulated sugar

• Zest of 2 lemons

• 4 large eggs, separated

• 1 cup (250g) whole milk ricotta cheese, well-drained

• ¼ cup (60ml) lemon juice (fresh)

• 1 tsp vanilla extract

• ½ tsp baking powder (gluten-free if needed)

• Pinch of salt

• Optional: 2 tbsp slivered almonds for topping

• Optional: Powdered sugar, for dusting

 Equipment

• 8- or 9-inch springform pan

• Mixing bowls

• Electric hand mixer or stand mixer

• Rubber spatula

• Zester / citrus juicer

 Time Overview

 Instructions

 Step 1: Prep the Pan & Oven

1. Preheat oven to 350°F (175°C).

2. Grease a springform pan and line the bottom with parchment paper. Set aside.

 Step 2: Mix the Ricotta Base

1. In a large bowl, combine:

   • Ricotta cheese

   • Egg yolks

   • Sugar

   • Lemon zest

   • Lemon juice

   • Vanilla extract

2. Beat until smooth and creamy.

3. Add the almond flour, baking powder, and a pinch of salt. Mix until just combined. Set aside.

 Step 3: Whip Egg Whites

1. In a clean bowl, beat egg whites until they form soft peaks.

2. Gently fold the whipped egg whites into the ricotta-almond batter in 2–3 additions. Be careful not to deflate the mixture.

 Step 4: Bake

1. Pour the batter into the prepared pan.

2. Smooth the top with a spatula and sprinkle with slivered almonds if using.

3. Bake for 45–50 minutes, or until the center is set and the top is golden. A toothpick inserted should come out with a few moist crumbs.

 Step 5: Cool & Serve

1. Let the cake cool in the pan for 10–15 minutes.

2. Carefully remove the springform ring. Let cool completely on a wire rack.

3. Dust with powdered sugar before serving.

 Serving Suggestions

• Serve on its own or with a dollop of whipped cream.

• Fresh berries (raspberries, blueberries, or strawberries) pair beautifully.

• Great with coffee, tea, or a sweet dessert wine.

 Nutrition (Approximate per slice – based on 10 slices)

 Tips & Variations

• Dairy-free option: Use a dairy-free ricotta alternative.

• Citrus variation: Swap lemon with orange zest & juice for a warmer flavor.

• Almond extract: Add a drop of almond extract for extra nuttiness.

• Texture note: This cake is moist and delicate — almost like a custard–cake hybrid.

 Storage