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Irresistible Flourless Ricotta Lemon and Almond Cake in 6 Steps
Prep Time
15
minutes
minutes
Cook Time
35
minutes
minutes
Total Time
50
minutes
minutes
Servings
8
pieces
Calories
250
A light and flavorful cake combining ricotta, lemon, and almond flour for a delightful treat.
Ingredients
Fruits and liquids
2
pieces
lemon zest
0.25
cup
fresh lemon juice
0.5
cup
honey or maple syrup
4
large
eggs (separated)
1
cup
whole-milk ricotta cheese
2.5
cups
almond flour
1.5
tsp
baking powder (gluten-free if needed)
pinch
salt
Instructions
Preheat oven to 350°F (175°C) and grease a 9-inch round pan.
Mix lemon zest, lemon juice, and honey in a bowl.
Add egg yolks and ricotta; beat until smooth.
Combine almond flour, baking powder, and salt; fold into wet mixture.
Whip egg whites until stiff; fold into batter gently.
Pour batter into pan, bake 30–35 mins, cool before serving.
Notes
This cake is best enjoyed fresh and can be stored in the refrigerator for up to 2 days.
Calories:
250
kcal
Cost:
$15
Course:
Dessert
Cuisine:
fusion
Keyword:
almond, Lemon, ricotta