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–+ servings
Elle

Almond Cake with Ricotta and Lemon (Flourless)

4.08 from 13 votes
A simple to make gluten-free almond cake made with blanched ground almonds. Lightly sweet, this almond cake has a subtle flavours of lemon and can be enjoyed sprinkled with icing sugar and fresh berries.
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Prep Time 15 minutes
Cook Time 45 minutes
Total Time 1 hour
Servings: 10
Course: Baking
Cuisine: German
Calories: 348

Ingredients
  

  • 230 g almond meal (blanched)
  • 1 tablespoon arrowroot powder (or other starch)
  • 120 g unsalted butter, softened at room temperature
  • 100 g organic beet sugar (or granulated sugar)
  • 1 tablespoon finely grated lemon zest, from 2 organic lemons
  • 1 /8 teaspoon vanilla
  • 4 large eggs, separated
  • 2 tablespoons freshly squeezed lemon juice
  • 250 g ricotta
  • flaked almonds, for decoration (optional)
  • icing sugar, for serving

Instructions
 

  1. Heat oven to 180°C and line the grease a springform tin (Ø 24cm) well with butter (alternatively, line completely with baking paper).
  2. In small bowl, add the almond meal and arrowroot. Whisk together to combine and set aside.
  3. Place the butter, sugar, lemon zest and vanilla in a large mixing bowl. Then beat the mixture together for 2-3 minutes until creamy.
  4. Add the egg yolks one at a time, beating the mixture well after each egg yolk is added.
  5. Add the almond-arrowroot mixture to the butter mixture. Beat until combined, then add the ricotta and lemon juice and beat again to combine. Set aside.
  6. In a separate mixing bowl, beat the egg whites until stiff peaks form. Note: make sure the bowl and beater attachment are very clean before beating eggs. I add a squeeze of lemon, as this helps the egg whites stiffen faster.
  7. Gently fold in the egg white mixture into the almond-ricotta batter.
  8. Pour the mixture into the prepared cake tin, smooth the top and sprinkle with the almond flakes (if using).
  9. Bake for 40-45 minutes, or golden in color, cake is set and a toothpick comes out clean.
  10. Allow to cool completely in the cake tin before removing (use a knife to loosen from springform to ensure it doesn’t stick in places).
  11. Transfer to a serving plate and dust with icing sugar to serve.
  12. The cake will keep in an airtight container for several days or can be stored in the fridge as it is also delicious chilled.

Nutrition

Calories: 348kcal

Notes

  • This is a subtly sweet cake and lemon flavours are subtle and do not dominate at all. If you prefer a sweeter cake, then add 50-100 g more sugar to the egg whites once they have reached a soft peak and then continue beating until stiff peaks form. Then fold into almond mixture.
  • I use a standard hand beater for this almond cake recipe, as I find it easier since more than one bowl is needed to prepare this cake.

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