Grain Free Lemon Ricotta Cake

 This is a wonderful grain free, almond ricotta cake bursting with fresh lemon flavour.

What you will need:

1 stick unsalted butter, at room temperature

1 1/4 cups of sugar

1 tsp of pure vanilla extract (or one vanilla bean, split and seeded)

1/4 cup of lemon zest (3-4 large lemons)

4 eggs at room temperature, separated

2 1/2 cups of almond flour

300g of smooth ricotta cheese

Flaked almond for garnish

Icing sugar for dusting

How to make it:

Preheat oven to 325F.

Line and grease an 8" springform cake pan

In a mixer add butter, 1 cup of sugar, vanilla and lemon zest and beat until it's pale and creamy, about 10 min.

Add egg yolks one at a time and incorporate well between additions.

Add almond flour and beat to combine.

Fold in ricotta cheese.

In a separate mixing bowl beat the egg whites until soft peaks form (make sure your egg white are not contaminated with yolks, grease or water). Gradually add the remaining  1/4 cup sugar and beat until stiff peaks form.

Gently fold half of your egg whites into the batter and repeat with the remaining egg whites.

Pour the mixture in the prepared cake pan and smooth the top. Sprinkle with almond flakes. 

Bake for 45 min or until firm to the touch. I found that it took more like 55 min in my oven.

Let cool completely before dusting with icing sugar.

Recipe courtesy of Cakelets and Doilies.