Flourless Ricotta, Lemon & Almond Cake
Ingredients:
- 1 1/2 cups ricotta cheese (340g)
- 1 1/2 cups almond flour (150g)
- 1 teaspoon baking powder
- 1/4 teaspoon salt
- 3 large eggs
- 1/2 cup granulated sugar (100g)
- 1 tablespoon lemon zest (from about 1 lemon)
- 1/4 cup fresh lemon juice (60ml)
- 1/2 teaspoon vanilla extract
- 1/4 cup unsalted butter, melted (60g)
Instructions:
- Preheat oven to 350°F (175°C) and grease a 9-inch (23cm) cake pan.
- In a large bowl, mix together ricotta cheese, almond flour, baking powder, and salt.
- In another bowl, whisk eggs and sugar until pale and fluffy.
- Stir in lemon zest, lemon juice, vanilla extract, and melted butter.
- Gently fold the wet ingredients into the ricotta mixture until just combined.
- Pour the batter into the prepared cake pan and smooth the top.
- Bake for 40-45 minutes or until a toothpick inserted in the center comes out clean.
- Let the cake cool in the pan before removing and serving.
For the Glaze (Optional):
[Insert optional glaze instructions here]
Popular questions:
- Can I use regular flour instead of almond flour?
- Can I use low-fat ricotta cheese?
- Is it necessary to use fresh lemon juice?
- Can I omit the lemon zest?
- How can I make this cake dairy-free?
- Can I add other flavors to the cake?
- Can I make this cake ahead of time?
- Can I freeze this cake?
- Can I use a springform pan for this cake?
- Can I add nuts or fruit to the batter?
Yes, you can substitute almond flour with an equal amount of all-purpose flour.
Low-fat ricotta can be used, but it may affect the texture of the cake slightly.
Fresh lemon juice is recommended for the best flavor, but bottled lemon juice can be used as a substitute.
Lemon zest adds a lot of flavor, but you can omit it if desired.
You can use a dairy-free ricotta substitute and vegan butter to make this cake dairy-free.
You can experiment with adding different flavor extracts or spices to customize the cake to your liking.
This cake can be made ahead of time and stored in an airtight container for up to 3 days.
This cake can be frozen for up to 1 month. Thaw in the refrigerator before serving.
A springform pan can be used, just make sure to grease it well to prevent sticking.
You can add chopped nuts or dried fruit to the batter for added texture and flavor.
Helpful tips:
- For a more intense lemon flavor, add a few drops of lemon extract to the batter.
- Serve the cake with a dollop of whipped cream or a scoop of vanilla ice cream.
- Sprinkle the top of the cake with powdered sugar before serving for a decorative touch.
- Experiment with different citrus fruits like orange or lime for a variation on the recipe.
- Store leftovers in the refrigerator and warm slices in the microwave for a few seconds before serving.
- Make sure all ingredients are at room temperature before starting to ensure even mixing.
- Use a parchment paper lining for easy removal of the cake from the pan.
- Don’t overmix the batter to avoid a dense cake texture.
- Adjust the amount of sugar to suit your taste preferences.
- Decorate the cake with fresh berries or edible flowers for a beautiful presentation.
Expert Secrets:
- Slightly underbake the cake for a moist and tender texture.
- Adding a splash of limoncello or lemon liqueur to the batter can enhance the flavor.
- Let the cake cool completely before slicing to prevent crumbling.
- Try using a mixture of almond and coconut flour for a different flavor profile.
- Brush the warm cake with a lemon syrup for extra moisture and flavor.
- For a gluten-free version, make sure all ingredients are certified gluten-free.
- Top the cake with candied lemon slices for a stunning presentation.
- Experiment with different sweeteners like honey or maple syrup for a unique taste.
- Adding a pinch of sea salt to the batter can help balance the sweetness and enhance the flavors.
- For a dairy-free version, use a combination of silken tofu and lemon juice as a substitute for ricotta cheese.