Flourless Ricotta Lemon and Almond Cake
A light and delightful flourless cake bursting with the zesty freshness of lemons and the nutty richness of almond flour.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Total Time: 50 minutes
- Yield: 8 servings 1x
- Category: Dessert
- Method: Baking
- Cuisine: Italian
- Diet: Gluten-Free, Vegetarian
Ingredients
Scale
- Zest of 2 lemons
- 1/4 cup fresh lemon juice
- 1/2 cup honey or maple syrup
- 4 large eggs (separated)
- 1 cup whole-milk ricotta cheese
- 2 1/2 cups almond flour
- 1 1/2 tsp baking powder (gluten-free if needed)
- Pinch of salt
Instructions
- Preheat your oven to 350°F (175°C) and grease a 9-inch round cake pan.
- Combine the lemon zest and lemon juice with honey or maple syrup. Mix well.
- Add the egg yolks and ricotta cheese to the bowl, and beat until smooth and creamy.
- Whisk together the almond flour, baking powder, and salt in another bowl.
- Fold the dry ingredients into the wet mixture until just combined.
- Beat the egg whites until stiff peaks form and gently fold them into the batter.
- Pour the batter into the prepared cake pan and bake for 30–35 minutes.
- Cool in the pan for about 10 minutes before transferring to a wire rack to cool completely.
Notes
For a delicious touch, serve with whipped cream or berries, and consider using fresh lemon juice for the best flavor.
Nutrition
- Serving Size: 1 slice
- Calories: 210
- Sugar: 9g
- Sodium: 80mg
- Fat: 12g
- Saturated Fat: 2g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 1g
- Protein: 7g
- Cholesterol: 200mg