Lemon Ricotta Almond Cake
Nikoletta's favorite: moist, tender and naturally gluten-free, made with almond flour and creamy ricotta. Simple and so good.
Ingredients
- 1 cup Part-skim ricotta
- 3 Large eggs
- 1/2 cup Sugar (or 1/3 cup honey)
- 2 cups Blanched almond flour
- 1 tsp Baking powder
- 1 Lemon (zest)
- 1 tsp Vanilla extract
- pinch Salt
- 1/4 cup Sliced almonds
- 1 tbsp Powdered sugar (for dusting)
Directions
- Heat oven to 350°F. Line a 9-inch round pan with parchment and grease the sides.
- Whisk ricotta, eggs, sugar, lemon zest and vanilla until smooth.
- Stir in almond flour, baking powder and salt until just combined.
- Spread in the pan, scatter sliced almonds on top and bake 35–40 minutes until golden and set.
- Cool completely, dust with powdered sugar and cut into 10 slices.
Calorie breakdown
Per slice: almond flour 128 · ricotta 34 · sugar 39 · eggs 21 · almonds 13 · sugar dusting 3
Helpful for this recipe
Blanched almond flourShop on Amazon →9-inch springform panShop on Amazon →How to choose real extra virgin olive oilRead the guide →Our guide to safe, non-toxic cookwareSee picks →