Flourless lemon and almond ricotta cake
Thisflourless lemon and almond ricotta cakecan be served lukewarm as a dessert (with fruit compote or ice-cream), or chilled. It’s delicate and delicious – prefect for a gluten-free diet and those who are health-conscious but like the occasional treat.
Ingredients
Method
- Preheat the oven to 160°C.
- Grease a round springform cake tin (about 20 cm) and line the bottom with baking paper.
- Beat the butter with 100g caster sugar until creamy, then add the vanilla extract, lemon zest and mix well. Add the egg yolks one at a time, beating well between each addition.
- Fold in the ground almonds and ricotta.
- In an other bowl, whisk the egg whites until soft peaks form. Gradually add the remaining sugar and continue whisking until the peaks are firmer (but not too hard).
- Fold a spoonful of the egg whites into the almond mixture, then gently fold in the rest until you get a smooth batter.
- Spoon the batter into the greased cake tin and smooth out the top. Scatter the flaked almonds all over the top.
- Put the tin in the middle of the oven and bake the cake for 40-50 minutes until lightly golden. The middle of the cake will be a bit wobbly but this will firm up when cooled.
- Let the cake cool completely in the tin, the remove it from the tin.
- Chill for a couple of hours, if preferred. Or serve it immediately, dusted with icing sugar, if liked.