This lovely Gluten Free Lemon, Ricotta and Almond Flourless Cake was made by my girlfriend Jill. Not only does it look beautiful, but it tastes light, lemony and delicious.
If you end up with any leftovers, the good news is that the cake tastes even better day two!
- 1/2 cup organic butter, softened
- 1 1/3 cups of castor sugar (superfine sugar – you can grind regular sugar to make it)
- 1 vanilla bean, split and seeds scraped
- 1/4 cup lemon zest
- 4 organic eggs, separated and at room temperature
- 2 1/2 cups almond meal
- 10 1/2 ounces organic ricotta cheese
- flaked almonds, to decorate
- icing sugar, for dusting
Preheat oven to 325 degrees. Line the base and sides of a round cake pan with parchment paper and set aside.
Place the butter, and just less than one cup of the castor sugar, vanilla seeds and lemon zest in an electric mixer and beat for 8-10 minutes for 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. Repeat with the rest of the egg whites.
Pour the mixture into the prepared cake pan, smooth the tops with a 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 pan. Dust with icing sugar to serve.