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A half eaten piece of white cake with almonds on top and fresh raspberries.

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!
5 from 68 votes
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Course: Cakes
Cuisine: gluten-free
Prep Time: 10 minutes
Cook Time: 50 minutes
Total Time: 1 hour
Servings: 12 serves
Calories: 384kcal
Author: Lucy - Bake Play Smile

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