If you’re on the lookout for a dessert that combines zesty freshness, creamy richness, and satisfying texture without any flour, then the Flourless Ricotta Lemon Almond Cake Slice – Gluten-Free Dessert Recipe is exactly what your taste buds need. This delightful treat is a perfect harmony of almond flour’s nutty warmth, the bright punch of lemon zest and juice, and the velvety smoothness of ricotta cheese, resulting in a cake that’s both indulgent and light. Whether you’re catering to gluten-free needs or simply craving a luscious dessert that’s a little different, this recipe is sure to become a beloved classic in your collection.
Ingredients You’ll Need
What makes this cake so special is its simple yet purposeful list of ingredients. Each element plays a vital role in the overall flavor, structure, and visual appeal of the cake. Whether it’s the almond flour giving you that naturally gluten-free base or the lemon zest adding a lively burst of citrus, every ingredient counts.
- Almond flour (1 ½ cups): Provides a moist, nutty, and naturally gluten-free foundation for the cake.
- Eggs (3 large, room temperature): Help to bind and aerate the batter, ensuring a light texture.
- Granulated sugar or coconut sugar (½ cup): Adds sweetness with a subtle caramel note if using coconut sugar.
- Lemon zest of 2 lemons: Infuses the batter with bright citrus aroma and flavor.
- Lemon juice (2 tbsp): Boosts the tangy freshness, balancing the sweetness beautifully.
- Baking powder (½ tsp): Provides just enough lift to keep the cake tender without making it rise too much.
- Pinch of salt: Enhances all the flavors and balances the sweetness.
- Ricotta cheese (250g): Creates a creamy topping layer that’s luscious and smooth.
- Honey or maple syrup (2 tbsp): Sweetens the ricotta without overpowering the lemon notes.
- Vanilla extract (½ tsp): Adds a subtle warmth to the ricotta cream.
- Lemon curd (⅓ cup): Either store-bought or homemade, it adds a rich, tangy finish for a stunning marble effect.
- Toasted sliced almonds: Provide a crunchy topping that contrasts the creamy textures below.
- Powdered sugar: For dusting and adding a delicate sweet touch to the final presentation.
- Lemon slices: For garnish—they give an elegant and fresh look that sets the mood for the cake.
How to Make Flourless Ricotta Lemon Almond Cake Slice – Gluten-Free Dessert Recipe
Step 1: Preheat & Prep
Begin by heating your oven to 175°C (350°F). While it warms up, line a round cake pan with parchment paper and lightly grease the sides to ensure your cake releases effortlessly after baking. This simple prep step sets the stage for a flawless bake and easy removal.
Step 2: Make the Cake Batter
Take a bowl and whisk together the eggs and sugar vigorously for about 3 minutes until the mixture becomes pale and fluffy—this aeration is key to a light cake texture. Stir in the lemon zest and lemon juice to infuse that bright citrus flavor. Next, gently fold in the almond flour, baking powder, and a pinch of salt, mixing until everything is just combined. Avoid overmixing to keep the batter tender.
Step 3: Bake the Base
Pour your batter into the prepared cake pan and smooth the surface with a spatula. Pop it into your preheated oven and bake for 22 to 25 minutes. You’ll know it’s ready when the top is a beautiful golden hue and a toothpick inserted into the center comes out clean. Allow the cake to cool completely in the pan—this resting time helps it set perfectly for the next steps.
Step 4: Whip the Ricotta
While the cake cools, beat the ricotta with honey and vanilla extract until the mixture is creamy and effortlessly spreadable. If it feels too soft, don’t worry—a quick chill in the fridge will firm it up nicely, making it easier to layer smoothly on your cake base.
Step 5: Assemble the Layers
Spread the whipped ricotta evenly over the cooled cake. Take your lemon curd and dollop it over the ricotta layer, then use a knife or skewer to gently swirl it in, creating a gorgeous marbled effect that’s as stunning as it is delicious.
Step 6: Garnish & Chill
Top your cake with toasted sliced almonds for a delightful crunch. Dust generously with powdered sugar for a subtle sweetness and classic look, then add fresh lemon slices for a burst of color and a hint of additional citrus aroma. Pop the whole cake in the refrigerator for at least one hour before slicing—this chilling step lets the flavors meld together beautifully and makes cutting neat slices much easier.
How to Serve Flourless Ricotta Lemon Almond Cake Slice – Gluten-Free Dessert Recipe
Garnishes
To really elevate your serving, fresh mint leaves or tiny edible flowers complement the lemony brightness wonderfully. A drizzle of extra lemon curd or a scattering of finely chopped pistachios adds both color and texture contrast, making each bite a visual and flavorful delight.
Side Dishes
This cake pairs wonderfully with light accompaniments like fresh berries or a dollop of whipped cream for extra indulgence without overpowering the delicate flavors. For a more refreshing balance, a simple cup of herbal tea or sparkling water with a slice of lemon is perfect.
Creative Ways to Present
Try serving individual slices on pretty dessert plates with a small scoop of homemade lemon sorbet for a seasonal twist. You could also turn this cake into mini servings by baking it in a muffin tin recipe style and decorating each part with miniature lemon wedges and almond slivers—perfect for gatherings or afternoon tea.
Make Ahead and Storage
Storing Leftovers
Your Flourless Ricotta Lemon Almond Cake Slice – Gluten-Free Dessert Recipe keeps beautifully when stored in an airtight container in the refrigerator for up to 3 days. The flavors deepen and the texture softens just the right way after a day or two, making leftovers even more enjoyable.
Freezing
If you want to prepare this cake in advance, it freezes well. Wrap the cake tightly in plastic wrap and then in foil to protect it from freezer burn. When you’re ready to enjoy it, thaw it overnight in the fridge before adding the ricotta and lemon curd toppings to keep those fresh flavors popping.
Reheating
This cake is best served chilled, so reheating is generally unnecessary and might compromise the creaminess of the ricotta layer. If you prefer it slightly warmer, let slices sit at room temperature for 15 to 20 minutes before serving.
FAQs
Can I substitute almond flour with another type of flour?
Almond flour is crucial here because it provides a moist texture and natural flavor that can’t be matched by other gluten-free flours. Substituting might drastically change the cake’s texture and taste, so it’s best to stick with almond flour for this recipe.
Is ricotta cheese the only fitting cheese for the topping?
Ricotta’s creamy, mild nature makes it ideal, but if you want a twist, mascarpone can work as a substitute. Just note that mascarpone is richer and denser, so you might want to adjust the sweetness accordingly.
What if I don’t have lemon curd on hand?
If you’re out of lemon curd, you can make a quick version on the stove with lemon juice, sugar, eggs, and butter in about 10 minutes, or substitute with a thin layer of lemon jam or marmalade for a similar tangy flavor.
Can this cake be made dairy-free?
To make this flourless cake dairy-free, switch ricotta for a plant-based ricotta alternative or coconut cream whipped until smooth, and use maple syrup in place of honey. Be aware that this will slightly alter the flavor and texture.
How do I achieve the perfect marbled lemon curd effect?
After spooning the lemon curd over the ricotta layer, take a knife and gently swirl it with slow, sweeping motions—avoid overmixing to retain the beautiful contrast between the two layers.
Final Thoughts
This Flourless Ricotta Lemon Almond Cake Slice – Gluten-Free Dessert Recipe is truly one of those hidden gems you’ll find yourself craving again and again. It’s a wonderfully simple yet elegant dessert that brings together fresh, vibrant flavors and a satisfying texture without the need for flour. Give it a try—you’ll be amazed at how such humble ingredients create something so special, perfect for sharing with friends or savoring all to yourself.
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Flourless Ricotta Lemon Almond Cake Slice – Gluten-Free Dessert Recipe
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Total Time: 1 hour 45 minutes
- Yield: 8 servings
- Category: Dessert
- Method: Baking
- Cuisine: Italian-inspired
- Diet: Gluten Free
Description
This Flourless Ricotta Lemon Almond Cake Slice is a delightful gluten-free dessert that combines the nutty flavor of almond flour with the tangy freshness of lemon. Topped with creamy whipped ricotta and luscious lemon curd, these slices are garnished with toasted almonds and a light dusting of powdered sugar, making them perfect for a refreshing yet indulgent treat.
Ingredients
Cake Base
- 1 ½ cups almond flour
- 3 large eggs, room temperature
- ½ cup granulated sugar or coconut sugar
- Zest of 2 lemons
- 2 tbsp lemon juice
- ½ tsp baking powder
- Pinch of salt
Ricotta Topping
- 250g ricotta cheese
- 2 tbsp honey or maple syrup
- ½ tsp vanilla extract
Toppings and Garnish
- ⅓ cup lemon curd (store-bought or homemade)
- Sliced almonds, toasted
- Powdered sugar, for dusting
- Lemon slices, for garnish
Instructions
- Preheat & Prep: Preheat your oven to 175°C (350°F). Line a round cake pan with parchment paper and lightly grease the sides to prevent sticking.
- Make the Cake Batter: In a bowl, whisk the eggs and sugar together for about 3 minutes, until the mixture becomes pale and fluffy. Add lemon zest, lemon juice, almond flour, baking powder, and a pinch of salt. Gently stir until all ingredients are well combined, taking care not to overmix.
- Bake the Base: Pour the batter into the prepared cake pan and smooth the top evenly. Bake for 22 to 25 minutes, or until the cake turns golden and a toothpick inserted into the center comes out clean. Allow the cake to cool completely in the pan.
- Whip the Ricotta: In a separate bowl, beat the ricotta cheese together with honey (or maple syrup) and vanilla extract until the mixture is creamy and smooth. If the ricotta is too soft to spread, chill it briefly in the refrigerator.
- Assemble the Layers: Spread the whipped ricotta mixture evenly over the cooled cake base. Spoon the lemon curd on top and swirl gently with a knife to create a marbled effect.
- Garnish & Chill: Sprinkle the toasted sliced almonds over the top. Dust with powdered sugar and garnish with lemon slices. Refrigerate the cake for 1 hour before slicing and serving to allow flavors to meld and the topping to set.
Notes
- This cake is naturally gluten-free, perfect for those with gluten sensitivities.
- For a dairy-free option, substitute ricotta with a plant-based cream cheese alternative.
- Use fresh lemon juice and zest for the best, brightest flavor.
- Store leftovers refrigerated tightly covered; best consumed within 3 days.
- To make homemade lemon curd, cook lemon juice, sugar, eggs, and butter gently until thickened.
