Flourless Ricotta Lemon Almond Cake
A tender flourless cake made with ricotta, almond flour, and fresh lemon that slices cleanly and keeps for days.
Equipment
- 9-inch springform pan
- Parchment paper
- Large mixing bowl
- Whisk
- Fine mesh sieve
Ingredients
Main Ingredients
- 1 ½ cup whole milk ricotta cheese about 12 oz, drained in a fine mesh sieve for 15 to 30 minutes
- 1 ½ cup almond flour finely ground and blanched
- 1 tsp baking powder
- ¼ tsp salt
- 3 large eggs at room temperature
- ½ cup granulated sugar
- 1 tbsp lemon zest from about 1 lemon
- ¼ cup fresh lemon juice
- ½ tsp vanilla extract
- ¼ cup unsalted butter melted and slightly cooled
- 1 tbsp powdered sugar for dusting
Instructions
Cooking
- Prep the pan. Heat the oven to 350 degrees F, then grease a 9 inch springform pan and line the bottom with parchment.
- Mix the base. Stir the drained ricotta with the almond flour, baking powder, and salt until the mixture is smooth and thick.
- Build the batter. Whisk the eggs and sugar for 2 to 3 minutes until pale, add the lemon zest, juice, vanilla, and cooled butter, then fold this into the ricotta mixture until no streaks remain.
- Bake. Pour the batter into the pan and bake for 40 to 50 minutes until the top is golden and a toothpick comes out clean or with a few moist crumbs.
- Cool and slice. Cool in the pan for 10 minutes, release the sides, cool completely, and dust with powdered sugar before slicing.
Notes
Substitutions: Swap the lemon for orange zest and juice for a different citrus flavor. Part skim ricotta works if it is drained very well.
Tips: Use a 9 inch springform pan because the batter overflows an 8 inch pan. Do not overbake, since the center stays tender in a flourless cake.
Storage: Refrigerate covered for up to 3 days or freeze for up to 3 months.