Gluten Free Lemon, Ricotta and Almond Cake!
Cook time
Total time
A delicious and moist cake, that is gluten free and has a scrumptious topping of crispy, sweet almonds slices.
Recipe type: Gluten Free Cake
  • 120g butter (at room temperature)
  • ¾ cup of caster sugar plus another ⅓ of a cup of caster sugar
  • 1 teaspoon of vanilla essence
  • 1 tablespoon of lemon juice
  • 2 tablespoons of lemon zest (you can add more if you prefer)
  • 4 eggs, separated and at room temperature
  • 2½ cups of almond meal
  • 300g fresh ricotta
  • 1 cup of thinly sliced almonds
  • Icing sugar for dusting on top
  1. Preheat the oven to 160 degree Celsius .
  2. With a 20cm round cake tin, line the base with with baking paper and and to grease the sides, rub the sides with butter.
  3. In a electric mixer, place the butter, ¾ cup of caster sugar, vanilla, lemon juice and lemon zest and mix beat until pale and creamy.
  4. Separate the egg yolks from the egg whites and keep the egg whites to one side.
  5. Add in the egg yolks (one at a time is best) to the butter mixture and beat until it combines.
  6. Then add in the almond meal and beat to combine and then fold in the fresh ricotta
  7. In another bowl whisk the egg whites (I use a hand-held electric mixer) until soft peaks form. Then gradually add the other ⅓ of caster sugar to the egg whites and then whisk until stiff peaks form. You should be able to turn the bowl upside down and no egg white mixture falls out.
  8. Carefully fold ½ of the egg whites into the cake mixture. Try not to mix too hard otherwise the egg whites will loose their air and your cake will not be as fluffy. Then add in the rest of the egg whites.
  9. Pour the cake mixture into the cake tin and smooth the top and sprinkle with almond slices.
  10. Bake for 45 minutes or until cooked and firm to touch. Let the cake cool in the pan for 10 mins and then cool on a cake rack till cool. ... dust with lots of icing sugar!
Recipe by Sparkles in the Everyday! at