Light, zesty, and melt-in-your-mouth—this elegant flourless cake is a citrus lover’s dream! When you crave something sweet yet healthy, this Flourless Ricotta, Lemon & Almond Cake is the perfect choice. Its unique combination of ricotta cheese and almond flour creates a moist, deliciously tender cake that you won’t be able to resist. Plus, the vibrant lemon flavor adds a refreshing twist that brightens up any occasion. Whether it’s a casual afternoon tea or a festive celebration, this cake will impress your guests and keep you coming back for more.
What makes this cake even better is its simplicity. You don’t need complicated tools or techniques—just a few bowls and a whisk will do. The use of maple syrup or honey keeps it naturally sweetened, while the almond flour offers a wonderful gluten-free option for those with dietary restrictions. Not only is it easy to make, but it’s also packed with protein from the ricotta and the eggs, making it a decadent yet nutritious dessert. Let’s dive into why you’ll love making this delightful cake!
Why You’ll Love This Flourless Ricotta, Lemon & Almond Cake
- Easy Preparation: With just a handful of ingredients, this cake comes together in no time, making it perfect for busy schedules.
- Zesty Flavor: The fresh lemon juice and zest provide a delightful tang that brightens the cake and tantalizes your taste buds.
- Gluten-Free: Made with almond flour, this recipe is suitable for those avoiding gluten, without sacrificing flavor and texture.
- Moist & Tender: The ricotta cheese contributes to a soft and moist interior, offering a delicious bite in every forkful.
- Perfect for Any Occasion: Whether it’s a special event or a simple family gathering, this cake is sure to be a hit!
Preparation Phase & Tools to Use
Before diving into making this fantastic Flourless Ricotta, Lemon & Almond Cake, it’s essential to prepare your kitchen and gather your tools. Preheating your oven to 350°F (175°C) is the first step, as this ensures the proper baking temperature when your cake is ready to go in. You’ll need a 9-inch round cake pan, which should be greased and lined with parchment paper to prevent sticking—this makes serving the cake much more manageable.
Gather a mixing bowl for whisking together the wet ingredients and another for the dry ingredients. A rubber spatula will be handy for folding the mixtures together without over-mixing, which keeps the cake light. If you have a microplane zester, it’s a great tool for quickly zesting your lemon. Lastly, ensure you have measuring cups handy for accuracy in your ingredients—precision is key in baking!
Ingredients
- ¾ cup maple syrup or honey
- 1 cup ricotta cheese (full-fat recommended)
- 3 large eggs
- 2 tbsp fresh lemon juice
- 1 tbsp lemon zest
- 1½ cups almond flour
- 1 tsp vanilla extract
- ½ tsp baking powder
- ¼ tsp salt
- Optional: sliced almonds (for topping)
- Optional: powdered sugar (for dusting)
Instructions
Step 1: Prepare the Oven and Pan
Start by preheating your oven to 350°F (175°C). While it’s heating, grease a 9-inch round cake pan and line the bottom with parchment paper. This will help the cake release easily after baking, ensuring you have a beautiful presentation when serving.
Step 2: Mix Wet Ingredients
In a mixing bowl, combine the ricotta cheese, eggs, maple syrup or honey, lemon juice, lemon zest, and vanilla extract. Use a whisk to mix these ingredients thoroughly until they are smooth and well combined. The ricotta should be fully integrated, giving the mixture a creamy texture. This step is crucial, as it allows the flavors to meld, enhancing the cake’s luscious taste.
Step 3: Combine Dry Ingredients
In a separate bowl, whisk together the almond flour, baking powder, and salt. Mixing the dry ingredients separately helps to evenly distribute the baking powder, ensuring that the cake rises beautifully. Once mixed, it’s time to incorporate this into the wet mixture.
Step 4: Combine Wet and Dry Mixtures
Gently fold the dry ingredient mixture into the wet mixture using a rubber spatula. Be careful to mix until just combined, as over-mixing can lead to a denser texture in your cake. The batter should be thick yet pourable, with no visible dry almond flour remaining. Pour the batter into the prepared pan and smooth the top with the spatula. If you are using sliced almonds for garnish, sprinkle them on top now.
Step 5: Bake the Cake
Place the cake in the preheated oven and bake for 35-40 minutes. You’ll know it’s ready when it’s golden on top and a toothpick inserted into the center comes out clean. Keep an eye on the color—if it starts to brown too quickly, you can cover it with foil for the last few minutes of baking. Once baked, remove it from the oven and allow it to cool in the pan for about 10 minutes before transferring it to a wire rack.
Step 6: Finish and Serve
After transferring the cake to the wire rack, let it cool completely. If you’d like, dust the top with powdered sugar for an elegant finish before serving. Now your Flourless Ricotta, Lemon & Almond Cake is ready to be enjoyed!
Variations
- Protein: Swap ricotta with cottage cheese for a lower-fat alternative while maintaining the same creamy texture.
- Vegetables: Add grated zucchini or carrots for added moisture and earthy flavors.
- Spices: Incorporate a pinch of cinnamon or nutmeg for a warm undertone.
Cooking Notes
- Ensure that your ricotta cheese is at room temperature, which helps in achieving a smooth batter.
- This cake can also be made with various citrus fruits like orange or lime for a different flavor profile.
Serving Suggestions
- Pair the cake with a dollop of whipped cream or Greek yogurt for extra creaminess.
- Serve with fresh berries or a fruit compote to balance the lemon’s tartness.
Tips
- For optimal taste, allow the cake to rest for a few hours after cooling so the flavors further develop.
- Store leftovers in an airtight container in the refrigerator, where they can last for up to three days.
Prep Time, Cook Time, Total Time
- Prep Time: 15 minutes
- Cook Time: 35-40 minutes
- Total Time: 50-55 minutes
Nutritional Information
- Calories: Approximately 200 per slice
- Protein: 6g
- Sodium: 150mg
FAQs
Can I make this cake ahead of time?
Yes, you can prepare this cake a day in advance. Just cover it tightly with plastic wrap and keep it in the refrigerator. It tastes even better the next day!
What can I use instead of maple syrup?
Honey or agave syrup works well as a substitute if you’re looking for alternatives to maple syrup.
How do I store leftovers?
Store any leftover cake in an airtight container in the refrigerator for up to three days to preserve its freshness.
Can I freeze this cake?
Absolutely! To freeze, slice the cake and wrap each piece tightly. It can be stored in the freezer for up to three months. Just thaw before serving.
Conclusion
In conclusion, this Flourless Ricotta, Lemon & Almond Cake is a wonderful addition to any dessert table or a delightful treat to enjoy at home. Its light, zesty flavor and easy preparation make it a favorite among those who love baking and gluten-free desserts alike. Don’t hesitate to try variations or add your personal touch! Feel free to share your experiences or any creative twists you made to this recipe. Happy baking!
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Flourless Ricotta, Lemon & Almond Cake
- Total Time: 50-55 minutes
- Yield: 8 servings 1x
Description
Light, zesty, and melt-in-your-mouth—this elegant flourless cake is a citrus lover’s dream!
Ingredients
- ¾ cup maple syrup or honey
- 1 cup ricotta cheese (full-fat recommended)
- 3 large eggs
- 2 tbsp fresh lemon juice
- 1 tbsp lemon zest
- 1½ cups almond flour
- 1 tsp vanilla extract
- ½ tsp baking powder
- ¼ tsp salt
- Optional: sliced almonds (for topping)
- Optional: powdered sugar (for dusting)
Instructions
- Start by preheating your oven to 350°F (175°C). While it’s heating, grease a 9-inch round cake pan and line the bottom with parchment paper.
- In a mixing bowl, combine the ricotta cheese, eggs, maple syrup or honey, lemon juice, lemon zest, and vanilla extract. Use a whisk to mix these ingredients thoroughly until they are smooth and well combined.
- In a separate bowl, whisk together the almond flour, baking powder, and salt.
- Gently fold the dry ingredient mixture into the wet mixture using a rubber spatula. Mix until just combined.
- Pour the batter into the prepared pan and smooth the top with the spatula. Sprinkle sliced almonds on top if using.
- Place the cake in the preheated oven and bake for 35-40 minutes.
- Once baked, remove from the oven and allow it to cool in the pan for about 10 minutes before transferring it to a wire rack.
- Let it cool completely and dust with powdered sugar before serving.
Notes
Ensure that your ricotta cheese is at room temperature, which helps in achieving a smooth batter.
- Prep Time: 15 minutes
- Cook Time: 35-40 minutes
- Category: Dessert
Nutrition
- Calories: Approximately 200 per slice
- Sodium: 150 mg
- Protein: 6 g