November 22nd, 2024
Recipes
Lemon Ricotta Cake
Valentina P
- Difficulty
•
- Time 75"
This Lemon Ricotta Cake is light and delicious. Made with almond flour, ricotta cheese, honey, and lemon zest for a flourless breakfast or brunch treat.
How To MakeDiet Type: Paleo
Shopping List
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For the Cake
- 1 1/2 cups blanched almond flour
- 3/4 cup ricotta cheese (dairy or non-dairy, Note 2)
- 33333333/100000000 cup butter (dairy or non-dairy)
- 33333333/100000000 cup honey
- 3 eggs, divided
- 3 lemons, zested
- 1/4 teaspoon almond extract
- 1/4 teaspoon salt Optional Toppings
- blackberries, powdered sugar, and/or sliced almonds
Instructions
- Step 1: Preheat the oven to 325 degrees Fahreneheit. Prepare a 6 or 8 inch round cake tin or springform pan. Note: A 6-inch pan will make a taller cake.
- Step 2: Dice the butter into small pieces. Place the diced butter, honey, lemon zest, almond extract, and vanilla extract in a bowl. Use electric beaters to beat the mixture for 2 minutes, or until fluffy.
- Step 3: Separate the eggs and beat in the egg yolks. Reserve the egg whites. Stir in the remaining almond flour, salt, and ricotta.
- Step 4: In a separate bowl, beat the egg whites until peaks form, about 3 minutes on high speed. Fold in the egg whites into the batter until just combined.
- Step 5: Pour the batter into the prepared pan. If topping with sliced almonds, sprinkle them on now. Bake for 40 to 45 minutes. Cool the cake fully on a wire rack before slicing.
- Serve: Enjoy! This is great slightly warmed or at room temperature.
Recipe Notes
Note 1: Recipe inspired by The Little Loaf. Note 2: We like to use Kite Hill Non-Dairy Ricotta in this cake.
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Lemon Ricotta Cake
PT1H15M 1 1/2 cups blanched almond flour 3/4 cup ricotta cheese (dairy or non-dairy, Note 2) 33333333/100000000 cup butter (dairy or non-dairy) 33333333/100000000 cup honey 3 eggs, divided 3 lemons, zested 1/4 teaspoon almond extract 1/4 teaspoon salt blackberries, powdered sugar, and/or sliced almonds Gluten Free Paleo 1 Servings
Ingredients:
