Almond Ricotta Cake Recipe
User Reviews
5.0
33 reviews
Excellent
-
Prep Time
20 mins
-
Cook Time
20 mins
-
Cooling Time
1 hr
-
Total Time
2 hrs 10 mins
-
Servings
8 slices
-
Calories
491 kcal
-
Course
Cake
-
Cuisine
Italian, Italian-American Fussion
Almond Ricotta Cake Recipe
Report
Here is an Italian Ricotta Cake made with almond flour and lemon. Creamy, zesty, and perfect when you need a delicious flourless cake that you can make with just a few basic ingredients. Gluten-free and keto friendly (with only one ingredient swap)
Share:
Ingredients
- ½ cup unsalted butter 1 stick, room temperature, plus more for greasing
- 1 cup organic cane sugar or white granulated sugar
- 4 large eggs room temperature, separated
- 1 cup whole milk ricotta (8 oz.) store-bought
- 1 tablespoon lemon zest from approximately 2 lemons
- 2 tablespoons lemon juice
- 2 teaspoons vanilla extract
- 1 teaspoon almond extract optional
- 2 cups almond flour (8.4 oz.)
- ¼ teaspoon sea salt
- ⅓ cup sliced almonds
- 2-3 tablespoons confectioner’s sugar optional - for serving
Add to Shopping List
Instructions
- Prep equipment: Preheat the oven to 325 degrees F. Place a round of parchment paper on the bottom of a 9-inch cake pan or springform pan. Lightly grease the paper and sides of the pan with butter and set aside.
- Cream butter and sugar: Place the butter and sugar in a large mixing bowl. With an electric hand mixer, cream together the butter and sugar on medium-high speed until light and fluffy, about 5 minutes.
- Beat in egg yolks: Add the egg yolks and beat on medium speed until combined.
- Add wet ingredients: Add ricotta cheese, lemon zest, lemon juice, vanilla extract and almond extract, if using, and beat until combined.
- Add dry ingredients: Add almond flour and salt to the ricotta mixture. Fold together with a spatula until no pockets of almond flour remain and the batter is smooth. The batter will be slightly thick. Do not be alarmed if it looks a bit curdled.
- Beat egg whites: Thoroughly wash and dry the beaters. In a medium bowl (or the same bowl you used to separate the eggs), beat the egg whites on medium speed to soft peaks, about 3 minutes.
- Fold in egg whites: Stir ⅓ of the beaten egg whites into the batter to lighten it. Then, gently fold the remaining egg whites in with a spatula until just combined. The batter should be evenly moistened with no streak of egg whites remaining. Do not overmix.
- Pour into cake pan: Transfer the batter to the prepared cake pan and sprinkle the top with sliced almonds, pressing them down slightly into the batter, so they stick.
- Bake: Bake for 50 minutes, or until the edges of the cake are golden brown and the top is a light golden brown. Place the pan on a wire rack and let cool completely about 1 hour.
- Serve: To serve, run a knife around the cake to loosen it. If using a springform pan, release the sides of the pan. If using a cake pan, gently flip the cake onto a plate, peel away the parchment, then flip it back over onto a serving plate. Sprinkle with confectioner’s sugar, if preferred. Slice into wedges and enjoy!
Notes
- The leftovers of this flourless lemon ricotta cake will
- I do not recommend freezing the cake, as this can impact the texture.
- eplace the cane sugar with a 1:1 granulated low-carb sweetener, such as Swerve.
- Storage: The leftovers of this flourless lemon ricotta cake will keep for up to 4 days in the refrigerator.
- Freezing: I do not recommend freezing the cake, as this can impact the texture.
- Keto Ricotta Cake: If you want to make this recipe keto-friendly replace the cane sugar with a 1:1 granulated low-carb sweetener, such as Swerve.
Nutrition Information
Show Details
Calories
491kcal
(25%)
Carbohydrates
36g
(12%)
Protein
14g
(28%)
Fat
36g
(55%)
Saturated Fat
12g
(60%)
Polyunsaturated Fat
2g
Monounsaturated Fat
8g
Trans Fat
0.5g
Cholesterol
128mg
(43%)
Sodium
132mg
(6%)
Potassium
154mg
(4%)
Fiber
4g
(16%)
Sugar
27g
(54%)
Vitamin A
611IU
(12%)
Vitamin C
2mg
(2%)
Calcium
166mg
(17%)
Iron
2mg
(11%)
Nutrition Facts
Serving: 8slices
Amount Per Serving
Calories 491 kcal
% Daily Value*
| Calories | 491kcal | 25% |
| Carbohydrates | 36g | 12% |
| Protein | 14g | 28% |
| Fat | 36g | 55% |
| Saturated Fat | 12g | 60% |
| Polyunsaturated Fat | 2g | 12% |
| Monounsaturated Fat | 8g | 40% |
| Trans Fat | 0.5g | 25% |
| Cholesterol | 128mg | 43% |
| Sodium | 132mg | 6% |
| Potassium | 154mg | 3% |
| Fiber | 4g | 16% |
| Sugar | 27g | 54% |
| Vitamin A | 611IU | 12% |
| Vitamin C | 2mg | 2% |
| Calcium | 166mg | 17% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5.0
33 reviews
Excellent
Other Recipes
You'll Also Love
