Lemon Almond and Ricotta Cake
Lemon Almond and Ricotta Cake is a delicious and rich Italian Inspired Dessert. It is full of the combinations of tangy Lemon and almond flavors, has a crispy outside but softer moist inside.
Want to know another great thing about Lemon Almond and Ricotta Cake? This recipe is gluten free! Change it easily to be keto adapted by equally switching out the sugar to Confectioner’s Erythritol . Anthony’s Confectioner’s Erythritol, 2lb, Non GMO, Natural Sweetener, Zero Calorie, Keto & Paleo Friendly No dry low carb cake here. IT IS AWESOME! Oops! Sorry for yelling but I am just so excited about this cake!
The Ricotta adds a moisture and richness to this cake that normally might have been a bit dry. Almond flour cakes I find to be grainy and dry but not this recipe! Lemon Almond and Ricotta Cake is great for dessert, breakfast or an Afternoon tea.
The exclusion of flour in the recipe makes it gluten free. Lemon Almond Ricotta Cake uses finely ground Almond meal. ( Sometimes called almond flour but it is just almonds ground up finely to replace all purpose flour) By separating the eggs, making a meringue and beating the egg whites and folding them into the batter, this cake becomes light and takes on a different texture. Top it with Confectioner’s sugar, a Lemon Glaze or dollop of whipped cream.
I wanted to make a different version of an almond cake I used to make. My original version was rather sweet and included almond paste, all purpose flour, so I came up with my Almond tart with Shortbread cookie crust. Easy Almond Raspberry Tart . This recipe is adapted from many available on the internet. I adapted this recipe to my taste adjusting the amount of sugar and flavorings.
Another adaptation was to make a recipe and a half to make a bigger cake that rose high in the springform pan.
Ingredients you will need:
finely ground almond meal
Helpful Tips To Make Lemon Almond Ricotta Cake
Make sure you have finely ground almond meal
Eggs should be room temperature.
When separating eggs make sure to be careful and do not get ANY egg yolk in the whites or the fat in the eggs will keep them from whipping.
You can substitute extracts. and change it to your favorite flavors. I love to use vanilla and almond in this recipe. Another option is to use a vanilla bean Split the bean one, then scrape the seeds out and add it to your batter when you would add the extract.
How To Beat Egg Whites For This Recipe
Beating eggs whites is a basic baking skill that is great to learn
The bowl needs to be deep enough and large enough so the beaters stay in contact with the eggs at all times and large enough because egg whites increase in volume 6-8 times as they are beaten
Your bowl and beaters needs to be really clean. Any residue of fat will prevent egg whites from beating properly. To prevent this separate your eggs in a separate bowl before transferring it to the mixing bowl. Even a small spec of yolk will ruin the process.
Egg whites beat up easier when they are colder after standing at room temperature for about 30 minutes. Take them out of the fridge and separate them into a small bowl, then allow to sit for about 30 minutes on the counter before use. Use this time to measure and prepare your other ingredients.
Using an electric beater or stand mixer is helpful. You can wisk the whites by hand but it takes strength, and time is increased
When beating egg whites, add sugar gradually, starting after the eggs have been beaten to the foamy stage. (About doubled in volume) Adding too much too soon will result in lesser volume. To make sure sugar is dissolving in between additions, feel the meringue and check for grittiness. If you feels some, just continue beating before adding other sugar. Undissolved sugar can cause spots on the meringues surface. It is not an issue in this recipe but not best practice.
For beating whites to stiff peaks, continue beating until meringue is very white, shiny and when you lift the beater from the mixture the peak stays formed.
How To Store Lemon Almond Ricotta Cake
This cake stores well. The flavors of this cake is even better the second day. Keep in a cake carrier or wrap in plastic wrap.
It freezes well also. To freeze this cake remove it from your spring form pan and wrap carefully in tin foil .
This cake will stay fresh 4-5 days. (if it lasts that long)
How to Make the Lemon Almond Ricotta Cake
Preheat oven to 350 degrees Fahrenheit.
Prepare 9” springform pan by greasing it with butter or cooking spray and line with parchment paper.
In your stand mixer bowl beat the egg whites until stiff peaks form and egg whites are shiny. Gradually add one cup of sugar
Move to a clean bowl And set aside
Without washing the mixer bowl beat the butter and 1 1/3 cup sugar together until incorporated and light and fluffy.
Mix in the lemon zest and lemon juice
Scrape down the sides of the bowl, then add the egg yolks, one at a time, continuing to beat until very light and creamy.
Add in the almond flour and mix just until incorporated
Fold in the Ricotta
Gently fold the egg whites into the cake batter being gentle so you don’t deflate the whipped whites.
Pour the batter into the prepared springform pan.
Smooth the top the best you can with an offset spatula.
Sprinkle the sliced almonds on top
Bake for 45-55 minutes or until tooth pick inserted comes out clean
Allow to cool completely. Dust with the powdered sugar right before serving.
If you love almond flavored desserts check out these other delicious recipes
If you would like to make this Keto friendly switch out the sugar with equal parts confectioners Erythritol cup for cup
Here are the Nutritional Value for Keto option just changing out the Sugar to Erythritol. I have not checked with any other sugar free option
- Total calories – 294
- Carbohydrates – 8
- protein – 11
- fat – 26
- sat fat -9
- Cholesterol 0- 116
- sodium – 129
- potassium – 60
- fiver – 3
- sugar – 1
- vitamin a – 499
- Vitamin c- 121
- iron – 1
- serving size 1
Lemon Almond Ricotta cake
For the cake
- 12 tbsp butter Softened
- 2 cups sugar substitute equal parts of Confectioners Erythritol for keto version
- 1 tbsp lemon zest or zest of two lemons
- 3.50 cups almond meal
- 6 large eggs separated 6 egg yolks, 6 egg whites
- 15 oz Ricotta
- 2 tsp Almond extract ok to omit and just add the lemon if desired
- 1 tsp Vanilla extract
- Preheat oven to 350 degrees Fahrenheit.
- Prepare 9” springform pan by greasing it with butter or cooking spray and line with parchment paper.
- In your stand mixer bowl, beat the egg whites until stiff peaks form and egg whites are shiny.
- Move to a clean bowl
- Without washing the mixer bowl, beat the butter and 2 1/4 cup sugar together (Or sugar substitute) until incorporated and light and fluffy.
- Mix in the vanilla and almond extracts and lemon zest.
- Scrape down the sides of the bowl, then add the egg yolks, one at a time, continuing to beat until very light and creamy.
- Add in the almond flour and mix just until incorporated
- Fold in the Ricotta
- Gently fold the egg whites into the cake batter being gentle so you don’t deflate the whipped whites.
- Pour the batter into the prepared springform pan.
- Smooth the top the best you can with an offset spatula or spoon
- Sprinkle the flaked almonds on top
- Bake for 45-55 minutes or until tooth pick inserted comes out clean
- Allow to cool completely. Dust with the powdered sugar right before serving.
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My name is Mary. Here at The Recipe Patch you will find a garden full of recipes to make life easy and delicious. I hope you find a new recipe to share with your friends and family. There is something for every occasion…. Let’s get to work… or play!