This recipe for a Gluten Free Lemon and Ricotta Cake is super simple. And best of all, it’s similar to cheesecake but not quite as creamy and smooth (the texture is a touch more gritty due to all the almondy goodness.)
As you can tell, I’ve had a lot of fun experimenting with my “free from” recipes lately, and some of them have even become my absolute favourites. Sometimes what a treat lacks in flour it makes up for in sweetness which can be a great thing for my tastebuds, but a bad thing for my health!
- 120 g of unsalted butter
- 275 g of sugar
- 2 teaspoons of vanilla extract
- 4 eggs (white and yolks separated)
- zest of 3 lemons
- 240 g of ground almonds
- 300 g of ricotta
- Preheat your oven to 160 C. Line a round cake tin.
- Beat your butter, 165 g of sugar (reserve the rest), vanilla and lemon zest until it's pale and creamy. This can take between 6-8 minutes. Scrape down the sides of your bowl and beat in the egg yolks, one at a time. Then add in the ground almonds and mix thoroughly. Fold in all the ricotta.
- In a separate bowl, beat the egg whites until soft peaks form. Then add in the remaining sugar and whisk it until stiff peaks have formed. Fold the egg whites into your cake batter.
- Pour the mixture into your cake tin and bake for 45-50 minutes. Dust with icing sugar, if desired.
This cake is simple and delicious without being overly sweet. It’s a bit more of a mature taste, so the kids won’t necessarily love it, but that’s great – it means more for you!
What’s your favourite gluten free treat?
Take a look at my other gluten-free bakes: