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Irresistible Flourless Ricotta Lemon and Almond Cake in 6 Steps

Prep Time 15 minutes
Cook Time 35 minutes
Total Time 50 minutes
Servings 8 pieces
Calories 250
A light and flavorful cake combining ricotta, lemon, and almond flour for a delightful treat.

Ingredients

Fruits and liquids

  • 2 pieces lemon zest
  • 0.25 cup fresh lemon juice
  • 0.5 cup honey or maple syrup
  • 4 large eggs (separated)
  • 1 cup whole-milk ricotta cheese
  • 2.5 cups almond flour
  • 1.5 tsp baking powder (gluten-free if needed)
  • pinch salt

Instructions 

  • Preheat oven to 350°F (175°C) and grease a 9-inch round pan.
  • Mix lemon zest, lemon juice, and honey in a bowl.
  • Add egg yolks and ricotta; beat until smooth.
  • Combine almond flour, baking powder, and salt; fold into wet mixture.
  • Beat egg whites until stiff; fold into batter gently.
  • Pour batter into pan, bake 30–35 mins, cool before serving.

Notes

Ensure to fold egg whites gently to keep the cake airy.
Calories: 250kcal
Cost: $15
Course: Dessert
Cuisine: fusion
Keyword: almond, Lemon, ricotta