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Almond, Lemon and Ricotta Cake

Sam DunhamSam Dunham
A delicious gluten free lemon cake
Prep Time 15 minutes
Cook Time 50 minutes
Course Dessert
Cuisine Italian

Equipment

  • Springcake Tin

Ingredients
  

  • 240 g Blanched Almonds
  • 2 tsp Gluten-Free Baking Powder
  • 1/4 tsp Salt
  • 3 Eggs Separated
  • 370 g Ricotta
  • 100 g Sugar
  • 3 Zest of lemons (do try & use organic lemons)
  • 1 Lemon Juiced
  • 1/2 Vanilla Pod

Instructions
 

  • Preheat the oven to 175C
  • In 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
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