Cakes, Biscuits & DessertsTangy Almond, Lemon and Ricotta CakeA Delicious Gluten Free Treat for Almond Lovers by 5.9KFirstly I must apologise; this recipe for almond, ricotta, and lemon cake is not ‘strictly Abruzzo’, it contains plenty of local ingredients that you’ll find used here & you’ll find variations of this cake served as a dessert all the time.It is a cake for gluttons like me who’d rather have a couple of slices than just one. It’s gluten-free, the divine tasting ground almonds more than filling for the traditional boots normally filled with flour and it’s senza butter, instead using ricotta after all we’re in central Italy so no need to add extra fat!Baked last thing at night it’s perfect to wake up to if the smell doesn’t make you delirious when you’re trying to sleep. For me, it’s one of my favourite breakfasts sitting on my little terrace in Abruzzo surrounded by my flower pots with an espresso before I hit my pc.Almond, Lemon and Ricotta Cake Sam DunhamA delicious gluten free lemon cake Print Recipe Pin RecipePrep Time 15 minutes minsCook Time 50 minutes minsCourse DessertCuisine ItalianServings 0EquipmentSpringcake TinIngredients 240 g Blanched Almonds2 tsp Gluten-Free Baking Powder 1/4 tsp Salt3 Eggs Separated370 g Ricotta100 g Sugar3 Zest of lemons (do try & use organic lemons)1 Lemon Juiced1/2 Vanilla PodInstructions Preheat the oven to 175CIn a food processor grind your almonds if you haven’t been able to get ground almonds with the baking powder, salt and sugar and add to a bowl.Mix the egg yolks, ricotta, lemon zest and lemon juice & vanilla together and add to the dry mixture mixing well.Whisk your egg whites till they form soft peaks and then fold this into your ricotta & almond mix.Pour the mixture into a greased deep pie dish (230mm/9") and bake in the middle of the oven for 50 minutes until it’s golden and the cake‘s middle is no longer jiggly. (If your oven is a little fierce, and you think it it’s getting a little too golden but still needs a bit longer simply turn down the cooker, this cake is very moist there won’t be any problems of it drying out.)Leave for a couple of hours to cool in the tin so that it retains its shape! If you don’t have a springform cake tin you may lose the first piece as it is light and very moist but hey isn’t it always good to try what you’re serving!Keyword Ricotta,, Cake, lemon, almond Tried this recipe?Let us know how it was! Author: Sam DunhamSam is a very lucky midlife 'mamma' to A who is 13 and juggles her working as a freelance SEO copywriter & teaches IGCSEs at Istituo Cristo Re in Rome. She is the founder of the Life In Abruzzo Cultural Association, co-founder of Let's Blog Abruzzo and 'English in the Woods' initiative.Protecting Abruzzo’s Charm,Empowering Generations to Come:Grow Life in Abruzzo!Support our not-for-profit cultural association via GoFundMe Donate now FREE NEWSLETTER Leave this field empty if you're human: Sam is a very lucky midlife 'mamma' to A who is 13 and juggles her working as a freelance SEO copywriter & teaches IGCSEs at Istituo Cristo Re in Rome. She is the founder of the Life In Abruzzo Cultural Association, co-founder of Let's Blog Abruzzo and 'English in the Woods' initiative. previous post Ghostly L’Aquila Left to Become a Family Affair? next post Azzinano’s Murals – a Colourful Blast of Life the Abruzzo Way Related Articles Fire Dances & Water Sparkles: Where to Celebrate... Infiorate Decorations and Celebrations in Abruzzo Abruzzo Beach Bible – Blue Flag Beaches 2024 0 0 votesArticle Rating Subscribe LoginNotify of new follow-up commentsnew replies to my comments Label {} [+] Recipe Rating Recipe Rating Name* Email* Website Δ Label {} [+] Recipe Rating Recipe Rating Name* Email* Website Δ 3 Comments Oldest Newest Most Voted Inline FeedbacksView all comments Francesca 8 April 2011 15:06 Thank you for sharing! Can't wait to try this. I had leftover almond floor and now it has a purpose. Galit Cohen 5 July 2013 16:02 A wonderful cake that entered my Top 10 list! I have used just a little bit more sugar (120 g.) and added fresh raspberries – this is a real upgrade. Also I suggest using a little bit more baking powder. Thanks very much Sammy! Galit from Israel … (do you remember us? (travellers to Abruzzo on the days of the last big earthquake…)) LifeInAbruzzo 8 July 2013 13:25 Reply to Galit Cohen Galit, wow how wonderful to hear from you, of course I remember you! How are you? I am going to try your raspberry suggestion a try if I can find some in the shops here, it sounds a wonderful combination and so pleased it is in your Top 10 cakes and makes great use of Israel\’s superb lemons