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
Scale
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
