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Flourless Ricotta, Lemon & Almond Cake 🍋
This elegant, gluten-free cake is incredibly moist, lightly sweetened, and bursting with bright lemon flavor. The ricotta gives it a delicate richness, while almond flour keeps it tender and nutty. Perfect for brunch, dessert, or with afternoon tea!
Ingredients
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1½ cups (340g) ricotta cheese (whole milk for best texture)
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1½ cups (150g) almond flour (finely ground)
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1 tsp baking powder
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3 large eggs, room temperature
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½ cup (120ml) honey (or granulated sugar)
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Zest of 2 lemons
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¼ cup (60ml) freshly squeezed lemon juice
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1 tsp vanilla extract
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Optional: Thin lemon slices for topping
Instructions
1. Prep & Mix:
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Preheat oven to 350°F (175°C). Grease a 9-inch (23cm) springform pan and line the bottom with parchment.
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In a bowl, whisk ricotta until smooth. Add eggs, honey (or sugar), lemon zest, lemon juice, and vanilla. Mix well.
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Fold in almond flour and baking powder until just combined (don’t overmix).
2. Bake:
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Pour batter into the pan. Arrange lemon slices on top (if using).
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Bake 40-50 minutes until golden and a toothpick comes out clean.
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Let cool 15 minutes in the pan, then transfer to a rack.
3. Serve:
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Dust with powdered sugar or drizzle with extra honey.
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Best served slightly warm or at room temp.
Tips & Variations
🌿 Herb Twist: Add 1 tbsp chopped rosemary or thyme for a fragrant touch.
🍯 Sweeter Option: Swap honey for maple syrup or add ½ cup blueberries to the batter.
🍰 Creamier Texture: Blend ricotta in a food processor first for ultra-smoothness.
This cake is naturally gluten-free, protein-rich, and not overly sweet—ideal for a light yet satisfying treat. Pair with whipped cream or fresh berries!
Would you like a yogurt-based glaze or a nut-free alternative? 😊
