Lemon Ricotta Cake

Its almost too unbelievable how easy and delicious this gluten free cake is from Bake Play Smile. There are minimal ingredients and super simple steps. I highly recommend splurging and topping with fresh raspberries, and a dollop of thickened cream.


PREP: 10 MINUTES | COOK: 50 MINUTES | SERVES: 8


Ingredients

  • 400 g ricotta
  • 3 eggs beaten
  • ¼ cup grated lemon zest
  • 2 cups (240g) almond meal
  • ¾ cup (165g) caster sugar
  • ¼ cup (20g) flaked almonds
  • icing sugar for dusting
  • fresh raspberries, optional, for serving
  • thickened cream, optional, for serving

Instructions

  • Grease and line the sides and bottom of a 20cm round cake tin with baking paper. Preheat oven to 160 degrees celsius (140 degrees if using fan forced).
  • Place the ricotta, eggs, lemon zest, almond meal and caster sugar into a large bowl. Beat until smooth and well combined.
  • Pour the mixture into the tin. Sprinkle the flaked almonds over the top.
  • Bake for 50-60 minutes or until a skewer inserted into the middle comes out clean (don’t overcook the cake though, as you want it to be nice and moist).
  • Sprinkle over a little icing sugar and top with fresh raspberries just before serving.

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