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
Scale
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.
