Lemon & Ricotta Cake
This Lemon & Ricotta Cake is the perfect decadent treat with tea or as a citrusy dessert. Completely gluten-free and topped with flaked almonds, it's elegant and totally delicious!
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Servings: 12 serves
Calories: 384kcal
Equipment
- Beaters, stand-mixer or Thermomix
- Oven
Ingredients
- 400 g ricotta
- 3 eggs beaten
- ¼ cup grated lemon zest
- 2 cups (240g) almond meal
- ¾ cup (165g) caster sugar
- ¼ cup (20g) flaked almonds
- icing sugar for dusting
Instructions
Conventional Method
- 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.
Thermomix Method
- 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 for 20 seconds, Speed 10, scraping down the bowl occasionally.
- When you have a fine zest, add the eggs, ricotta, almond meal and caster sugar. Mix for 20 seconds, Speed 5 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.
Video
Notes
RECIPE NOTES & TIPS
Testing the cake - Your cake is ready when a skewer inserted into the middle comes out clean or with just a few moist crumbs on it.
Serving suggestions - This can be served on its own or with a little yoghurt or ice-cream. It's equally as delicious warm or cold! Add some fresh berries on top if you like!
Storage - Keep it in an airtight container in the fridge up to 7 days. You can also freeze this cake for up to a month.
Nutrition
Calories: 384kcal | Carbohydrates: 25g | Protein: 15g | Fat: 27g | Saturated Fat: 5g | Cholesterol: 58mg | Sodium: 45mg | Potassium: 86mg | Fiber: 5g | Sugar: 17g | Vitamin A: 210IU | Vitamin C: 2.6mg | Calcium: 172mg | Iron: 2mg
