Flourless Ricotta Lemon Almond Cake Slice – Gluten-Free Dessert Recipe
The Flourless Ricotta Lemon Almond Cake Slice – Gluten-Free Dessert Recipe is a delightful, zesty treat that combines the rich creaminess of ricotta with the nutty depth of almond flour and the bright, sunny notes of fresh lemon. This cake slice is not only naturally gluten-free but also packs a moist and tender crumb that melts in your mouth, making it a perfect indulgence for those who crave a light yet satisfying sweet bite. Whether you’re aiming to impress guests or simply indulge yourself, this recipe promises a beautiful balance of flavors and textures, all wrapped up in a wonderfully vibrant lemon sensation.
Ingredients You’ll Need
Simple ingredients come together in this cake to create layers of flavor and texture that are both wholesome and irresistibly delicious. Each component is chosen to bring out the best in the cake, ensuring it’s fluffy, bright, and perfectly moist.
- Almond flour: The star gluten-free base that adds moistness and a delicate nutty flavor.
- Eggs: Provide structure and help achieve a light, airy texture.
- Granulated sugar or coconut sugar: Sweetens naturally while lending a subtle caramel note.
- Lemon zest and lemon juice: Deliver fresh, citrusy brightness that makes this cake truly pop.
- Baking powder: Gives a gentle lift to prevent the cake from feeling dense.
- Salt: Enhances sweetness and balances flavors beautifully.
- Ricotta cheese: Adds creamy richness and moisture.
- Honey or maple syrup: Infuses natural sweetness and depth into the ricotta layer.
- Vanilla extract: Rounds out flavors with a warm aroma.
- Lemon curd: For that luscious, tangy finishing swirl on top.
- Sliced almonds: Toasted to add crunch and visual appeal.
- Powdered sugar: A delicate dusting to finish the presentation.
- Lemon slices: Fresh garnish to amplify the citrus theme.
How to Make Flourless Ricotta Lemon Almond Cake Slice – Gluten-Free Dessert Recipe
Step 1: Preheat and Prepare Your Pan
Start by heating your oven to 175 degrees Celsius (350 degrees Fahrenheit). Line a round cake pan with parchment paper and lightly grease the sides to ensure your cake comes out effortlessly without sticking. This simple prep work sets the stage for a flawless bake.
Step 2: Whisk Eggs and Sugar Until Fluffy
In a large bowl, vigorously whisk the eggs together with the sugar for about three minutes. You want the mixture pale and fluffy, which helps create an airy texture in your cake. This step might feel like a workout, but trust me, it’s worth the effort!
Step 3: Add Zest, Lemon Juice, and Dry Ingredients
Next, gently fold in the lemon zest, lemon juice, almond flour, baking powder, and a pinch of salt. Stir carefully just until all ingredients are combined—overmixing can deflate the batter, so keep it light. This mix brings that perfect harmony of citrus tang and nuttiness that defines the dish.
Step 4: Bake the Cake Base
Pour your batter into the prepared pan and smooth the surface with a spatula. Pop it in the oven and bake for 22 to 25 minutes, or until the top is a lovely golden color and a toothpick inserted in the center comes out clean. Once baked, let your cake cool completely right in the pan; patience here really pays off in texture.
Step 5: Prepare the Creamy Ricotta Layer
While the cake cools, whip together the ricotta, honey, and vanilla extract until luxuriously smooth and creamy. If your ricotta feels too loose to spread nicely, just chill it briefly to help it firm up for easier spreading later.
Step 6: Assemble and Decorate
Spread the whipped ricotta mixture evenly over the cooled almond base. Then spoon dollops of lemon curd on top, swirling gently with a knife to create that beautiful marbled effect. Finally, sprinkle toasted sliced almonds over everything, dust with powdered sugar, and add fresh lemon slices for a stunning finish. Chill the whole cake in the fridge for at least an hour before serving—this step allows flavors to meld and texture to set perfectly.
How to Serve Flourless Ricotta Lemon Almond Cake Slice – Gluten-Free Dessert Recipe
Garnishes
Keep your garnishes simple yet elegant to highlight the cake’s fresh flavors. Toasted almonds add crunch and a toasty aroma, powdered sugar lends a snowy sweetness, and thin lemon slices contribute a bright, fresh pop of color and flavor. These little touches make a big difference.
Side Dishes
This Flourless Ricotta Lemon Almond Cake Slice – Gluten-Free Dessert Recipe pairs wonderfully with fresh berries, a dollop of lightly whipped cream, or a scoop of vanilla bean ice cream. These accompaniments bring extra creaminess or tartness that complement the cake’s citrusy zing and almond base beautifully.
Creative Ways to Present
For a pretty party presentation, serve cake slices on delicate dessert plates with a drizzle of honey or a spoonful of more lemon curd beside them. You can also create mini individual portions in ramekins for an elegant touch that never fails to impress guests.
Make Ahead and Storage
Storing Leftovers
Store any leftover cake slices in an airtight container in the refrigerator for up to 4 days. The flavors deepen over time, and the cake remains wonderfully moist and fresh, making it a perfect make-ahead treat.
Freezing
This cake freezes well if wrapped tightly in plastic wrap and foil to protect it from freezer burn. Freeze whole or sliced for up to 2 months. Thaw overnight in the fridge for best results.
Reheating
Since this is a moist, ricotta-topped cake, it’s best enjoyed chilled or at room temperature rather than reheated. However, if you prefer a warmed slice, gently warm it in a low oven for 5 to 7 minutes — just enough to take the chill off without drying it out.
FAQs
Is this cake suitable for those with gluten intolerance?
Absolutely! This Flourless Ricotta Lemon Almond Cake Slice – Gluten-Free Dessert Recipe uses almond flour as its base, making it completely free of gluten and safe for those with gluten sensitivities or celiac disease.
Can I substitute the ricotta cheese?
You can try using mascarpone or cream cheese as alternatives, but ricotta’s light, creamy texture is ideal for balancing the almond flour base, so substitutions might slightly alter the texture and flavor.
How can I make lemon curd at home?
Homemade lemon curd is quite simple and requires just lemon juice, sugar, eggs, and butter cooked gently until thickened. Making your own boosts freshness and flavor, perfectly complementing this cake.
Can I use a different sweetener?
Yes, coconut sugar or honey are great alternatives to granulated sugar and maple syrup, providing a subtle depth of flavor while keeping the cake natural and wholesome.
What’s the best way to slice this cake?
Use a sharp, clean knife dipped briefly in hot water and wiped dry before slicing. This helps create neat cuts without sticking or crumbling, showcasing the beautiful layers of ricotta and lemon.
Final Thoughts
If you’re on the hunt for a gluten-free dessert that’s as comforting as it is elegant, the Flourless Ricotta Lemon Almond Cake Slice – Gluten-Free Dessert Recipe should be at the top of your list. With its vibrant citrus punch, creamy ricotta topping, and satisfying almond crumb, this cake slice is a slice of sunshine that’s easy to make and impossible not to love. I encourage you to give it a try and watch it become a beloved treat in your dessert rotation.
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Flourless Ricotta Lemon Almond Cake Slice – Gluten-Free Dessert Recipe
- Total Time: 1 hour 45 minutes
- Yield: 8 servings 1x
- Diet: Gluten Free
Description
This Flourless Ricotta Lemon Almond Cake Slice is a delightful gluten-free dessert that combines zesty lemon flavors with the rich creaminess of ricotta and the nutty texture of almond flour. Perfectly moist and naturally sweetened, it’s an elegant yet simple treat ideal for those seeking a grain-free, gluten-free indulgence with a fresh citrus twist.
Ingredients
Dry Ingredients
- 1 ½ cups almond flour
- ½ tsp baking powder
- Pinch of salt
Wet Ingredients
- 3 large eggs, room temperature
- ½ cup granulated sugar or coconut sugar
- Zest of 2 lemons
- 2 tbsp lemon juice
Ricotta Topping
- 250g ricotta cheese
- 2 tbsp honey or maple syrup
- ½ tsp vanilla extract
Finishing Touches
- ⅓ cup lemon curd (store-bought or homemade)
- Sliced almonds, toasted
- Powdered sugar, for dusting
- Lemon slices, for garnish
Instructions
- Preheat & Prep: Preheat your oven to 175°C (350°F). Line a round cake pan with parchment paper and lightly grease the sides to prevent sticking, ensuring easy removal of the cake later.
- Make the Cake Batter: In a mixing bowl, whisk the eggs and sugar vigorously for about 3 minutes until the mixture turns pale and fluffy. Then, fold in the lemon zest, lemon juice, almond flour, baking powder, and a pinch of salt, stirring gently just until combined to preserve the airy texture.
- Bake the Base: Pour the batter evenly into the prepared cake pan, smoothing out the surface. Bake in the preheated oven for 22 to 25 minutes, or until the cake is golden on top and a toothpick inserted into the center comes out clean. Once baked, allow the cake to cool completely in the pan.
- Whip the Ricotta: In a separate bowl, beat the ricotta cheese with honey (or maple syrup) and vanilla extract until the mixture is creamy, smooth, and spreadable. If the ricotta is too soft, chill it briefly in the refrigerator to firm up before assembling.
- Assemble the Layers: Spread the whipped ricotta mixture evenly over the cooled cake base. Spoon dollops of lemon curd on top and use a knife to gently swirl it for a beautiful marbled effect, adding a burst of citrus tang.
- Garnish & Chill: Sprinkle toasted sliced almonds over the top, dust lightly with powdered sugar, and adorn with fresh lemon slices for an attractive finish. Refrigerate the assembled cake for at least 1 hour before slicing and serving to allow flavors to meld and the topping to set perfectly.
Notes
- Use room temperature eggs for better batter aeration and texture.
- For a vegan version, substitute eggs with flax eggs and use a plant-based ricotta alternative.
- If you prefer less sweetness, reduce the sugar or honey slightly to taste.
- Storing the cake covered in the refrigerator will keep it fresh for up to 3 days.
- Serve chilled or at room temperature depending on preference.
- Prep Time: 20 minutes
- Cook Time: 25 minutes
- Category: Dessert
- Method: Baking
- Cuisine: Italian
