This Gluten-Free Lemon, Ricotta & Almond Cake is all kinds of delicious! Oh and it’s super simple too! The perfect afternoon treat or decadent dessert…
I must admit that I don’t do a huge amount of gluten-free cooking. We’re probably pretty lucky that we don’t have any allergies or food intolerances going on in our house. The biggest issues we have is that Dave doesn’t really like mushrooms (but I LOVE them) and I don’t really like sausages (and vice versa). But generally, we pretty much eat anything!
Anyway, I do have a few friends who eat a gluten-free diet, so there are times when I need to make something that is gluten-free. And I must admit that I absolutely love a slice or two of my Gluten-Free Orange and Almond Cake… and my Super Easy 3 Ingredient Flourless Chocolate Cake is an incredibly decadent gluten-free option (just make sure your chocolate is gluten-free.. apparently some aren’t, but I’m definitely not an expert on this!!).
But this time, I wanted to make something different. I was heading to Melbourne to visit the Bloggerati offices (they’re the brilliant team that manage my blog), and being the food pusher that I am, of course just had to take a cake with me. I knew that one of the girls who works there was gluten-free so decided to whip up this yummy Gluten-Free Lemon, Ricotta & Almond Cake… because it’s no fun if one person has to miss out!
Now I can tell you that this little baby smelt absolutely delicious while it was cooking. It looked perfect when it came out of the oven. And yet, I have no idea how it tasted! Yep, I took my gluten-free lemon, ricotta & almond cake into the office, left with one of the girls for a quick coffee, and when I came back the entire thing had been eaten. So maybe that’s a good indication of how it tasted!!
I have no pics of the cake on the inside (because I didn’t even get a mouthful!!), but I did pinch this photo that one of the Bloggerati team members put on Instagram.
So, lets face it. I really need to make this cake again for two important reasons. A) I need some photos of the inside; and B) I really, really need to taste it!
PS – Gluten-free cooking does kinda scare me sometimes. I think I have this idea that it’s going to be really hard or turn out terribly, but the 3 gluten-free cakes I’ve made so far have been easy and delicious. I really think I need to expand my gluten-free repertoire a bit! Do you have any great gluten-free recipes for me?
Gluten-Free Lemon, Ricotta & Almond Cake - Conventional Method
Ingredients
- 400 g ricotta
- 3 eggs beaten
- 1/4 cup grated lemon zest
- 2 cups (240g) almond meal
- 3/4 cup (165g) caster sugar
- 1/4 cup (20g) flaked almonds
- Icing sugar for dusting
Instructions
- Grease and line the sides and bottom of a 20cm round cake tin with baking paper.
- Preheat oven to 160 degrees celsius (140 degrees if using fan forced).
- Place the ricotta, eggs, lemon zest, almond meal and caster sugar into a large bowl.
- Beat until smooth and well combined.
- Pour the mixture into the tin.
- Sprinkle the flaked almonds over the top.
- Bake for 50-60 minutes or until a skewer inserted into the middle comes out clean (don't overcook the cake though, as you want it to be nice and moist).
- Sprinkle over a little icing sugar just before serving.
- This can be served on it's own or with a little yoghurt or ice-cream. It's equally as delicious warm or cold!
Gluten-Free Lemon, Ricotta & Almond Cake - Thermomix Method
Ingredients
- 400 g ricotta
- 3 eggs beaten
- 1/4 cup grated lemon zest
- 2 cups (240g) almond meal
- 3/4 cup (165g) caster sugar
- 1/4 cup (20g) flaked almonds
- Icing sugar for dusting
Instructions
- Grease and line the sides and bottom of a 20cm round cake tin with baking paper.
- Preheat oven to 160 degrees celsius (140 degrees if using fan forced).
- Place the lemon rind into the TM bowl.
- Grate on Speed 10 for 20 seconds, scraping down the bowl occasionally.
- When you have a fine zest, add the eggs, ricotta, almond meal and caster sugar.
- Mix on Speed 5 for 20 seconds or until well combined.
- Pour the mixture into the tin.
- Sprinkle the flaked almonds over the top.
- Bake for 50-60 minutes or until a skewer inserted into the middle comes out clean (don't overcook the cake though, as you want it to be nice and moist).
- Sprinkle over a little icing sugar just before serving.
- This can be served on it's own or with a little yoghurt or ice-cream. It's equally as delicious warm or cold!
No wonder no one got any photos of the inside, that looks truly delicious. Maybe it’s a Dave thing because my Dave is also anti-mushrooms!
Oh thanks lovely! Haha maybe it is!!
That looks delicious, Lucy! Ooh and sorry but i’m with Dave (i don’t like mushrooms either lol) x
Hahaha fair enough!!!
That is definitely a great recommendation for the cake – sounds like it is one to try pronto! I do a bit of gluten free cooking because I have gf family and friends. One tip I got years ago is that chickpea flour (or gf flour) can be substituted in brownie recipes that don’t have a lot of flour. As a rule I try and use recipes that are already tested as gf rather than trying to convert a gluten cake recipe to gf. The brownie recipes that have worked are http://gggiraffe.blogspot.com.au/2009/08/weekend-of-brownies.html and http://gggiraffe.blogspot.com.au/2011/11/gf-donna-hay-brownies.html
Oh wow that’s really interesting! Thanks!!
This looks so yummy, but alas, not only do we not eat gluten here, we also don’t eat dairy, so this one will have to go on the to be cooked for visitors list. xx
Oh no!!! Well at least your visitors will enjoy it!