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Gluten Free Lemon, Ricotta and Almond Cake Recipe

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:

Cuisine

British

Time

30 - 60 mins

Skill Level

Newbie

Serves

8

Courses etc.

Baking Sweet
Desserts
Recipes for kids

You will need

IngredientAdd
120g or 1 stick unsalted butter, softened Available only in our Edinburgh shops More products
275g or 1 1/3 cups caster sugar

Limited availability due to high coronavirus demand

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1 vanilla bean, split and seeds scraped 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)

Limited availability due to high coronavirus demand

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300g or 10 1/2 oz ricotta cheese

Temporarily unavailable due to high coronavirus demand

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flaked almonds to decorate

Limited availability due to high coronavirus demand

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icing sugar for dusting

Limited availability due to high coronavirus demand

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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.

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Shopping List

Unsalted Welsh Butter Gluten Free, ORGANIC
Calon Wen (250g)
£3.19
Available only in our Edinburgh shops
Lemon ORGANIC
Real Foods (each)
£0.90
Blanched Fine Ground Almonds ORGANIC
Real Foods
Limited availability due to high coronavirus demand
Ricotta Cheese Demeter ORGANIC
Loch Arthur Creamery (200g)
£3.95
Temporarily unavailable due to high coronavirus demand
Flaked Almonds
Real Foods
Limited availability due to high coronavirus demand
Madagascan Bourbon Vanilla Pods
Little Pod (2pack)
£10.43
Eggs Medium ORGANIC
JS Baird & Sons (6eggs)
£1.55
Available only in our Edinburgh shops
Caster Sugar ORGANIC
Real Foods
Limited availability due to high coronavirus demand
Icing Sugar ORGANIC
Real Foods
Limited availability due to high coronavirus demand