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Gluten Free Lemon, Ricotta and Almond Cake Recipe

Name: Gluten Free Lemon, Ricotta and Almond Cake Recipe
Total time: 45 min
Yield: 8
Cuisine: British
Ingredients: 120g or 1 stick unsalted butter, softened; 275g or 1 1/3 cups caster sugar; 1 vanilla bean, split and seeds scraped; 1/4 cup lemon zest; 4 eggs, separated and at room temperature; 240g or 2 1/2 cups almond meal (ground almonds); 300g or 10 1/2 oz ricotta cheese; flaked almonds to decorate; icing sugar for dusting

This is a recipe entered in our October 2014 Real Free-From Baking Competition, contributed by Olivia Becattelli.

Customer Rating:
5.0

(1 votes)

Posted by: michael
On: 09/10/2014

Cuisine

British

Time

30 - 60 mins

Skill Level

Newbie

Serves

Courses etc.

Baking Sweet
Desserts
Recipes for kids

You will need

Ingredient	Add
120g or 1 stick unsalted butter, softened	Available only in our Edinburgh shops	More products
275g or 1 1/3 cups caster sugar		More products
1 vanilla bean, split and seeds scraped	Awaiting stock	More products
1/4 cup lemon zest		More products
4 eggs, separated and at room temperature	Available only in our Edinburgh shops	More products
240g or 2 1/2 cups almond meal (ground almonds)		More products
300g or 10 1/2 oz ricotta cheese	Awaiting stock	More products
flaked almonds to decorate		More products
icing sugar for dusting		More products

Need help converting measurements? View our recipe measurement conversion tables here.

Method

Heat oven to 160 degree celcius fan-forced.
Line the base and sides of a 20cm round cake tin with baking paper and set aside.
Place the butter, 165g caster sugar, vanilla seeds and lemon zest in an electric mixer and beat for 8-10 minutes or until pale and creamy.
Scrap down the sides of the bowl, then gradually add the egg yolks, one at a time, continuing to beat until fully combined.
Add the almond meal and beat to combine.
Fold ricotta through the almond meal mixture.
Beat the egg whites in a clean bowl with a hand-held electric mixer until soft peaks form.
Gradually add the remaining sugar to the egg whites mixture and whisk until stiff peaks form.
Gently fold a third of the egg whites into the cake mixture.
Repeat with the rest of the egg whites.
Pour the mixture into the prepared cake tin, smooth the tops with a palette knife, decorate the cake with almond flakes, and bake for 40-45 minutes or until cooked and firm to touch.
Allow to cool completely in the cake tin.
Dust with icing sugar to serve.