Flourless Ricotta, Lemon & Almond Cake

Flourless Ricotta, Lemon & Almond Cake

Ingredients:

• 1 ½ cups (350g) ricotta cheese (full fat is best)

• 3 large eggs

• 1 cup (200g) caster sugar (superfine sugar)

• Zest of 2 lemons (organic if possible)

• 1 tsp vanilla extract

• 1 ½ cups (150g) ground almonds (almond meal)

• 1 tsp baking powder (gluten-free if needed)

• A pinch of salt

• Juice of 1 lemon (optional, for extra tang)

• Icing sugar, for dusting

Equipment:

• 8-inch (20 cm) round springform cake pan or a similarly sized baking dish

• Mixing bowls

• Electric mixer or whisk

• Spatula

• Zester or grater

Instructions:

1. Preheat the oven:
   Preheat your oven to 350°F (175°C). Grease and line the bottom of the cake pan with parchment paper to prevent sticking.

2. Prepare the lemon zest:
   Zest the lemons carefully to avoid the bitter white pith. Set aside.

3. Beat the eggs and sugar:
   In a large mixing bowl, use an electric mixer or whisk to beat the eggs and caster sugar until the mixture is pale, thick, and creamy. This usually takes about 5-7 minutes.

4. Add ricotta, lemon, and vanilla:
   Add the ricotta cheese, lemon zest, vanilla extract, and lemon juice (if using) to the egg mixture. Mix gently but thoroughly until smooth and combined.

5. Incorporate dry ingredients:
   In a separate bowl, combine the ground almonds, baking powder, and salt. Fold the dry ingredients carefully into the wet mixture using a spatula. Mix until just combined, being careful not to deflate the batter too much.

6. Pour batter into pan:
   Transfer the batter to the prepared cake pan. Smooth the top with a spatula.

7. Bake:
   Bake in the preheated oven for about 40-45 minutes, or until the top is golden and a skewer inserted into the center comes out mostly clean (a few moist crumbs are okay).

8. Cool:
   Let the cake cool in the pan for about 15 minutes, then remove the springform sides and transfer the cake to a wire rack to cool completely.

9. Serve:
   Dust with icing sugar before serving. This cake pairs beautifully with fresh berries, a dollop of whipped cream, or a drizzle of honey.

Tips:

• Use fresh, high-quality ricotta for the best texture.

• The cake is naturally gluten-free because of the almond meal.

• Store leftovers covered in the fridge for up to 3 days. It’s also delicious served slightly chilled.

• You can add a handful of chopped almonds or lemon slices on top before baking for extra texture and decoration.

Would you like me to help you with a wine pairing or a simple whipped cream recipe to serve alongside?