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Gluten Free Ricotta Almond Cake

Gluten Free Ricotta Almond Cake

A moist, tender Italian-inspired cake featuring creamy ricotta and almond flour with a perfect hint of lemon. Naturally gluten-free with a delicate texture that's perfect for breakfast, brunch, or dessert.
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Prep Time 20 minutes
Cook Time 50 minutes
Cooling Time 1 hour
Total Time 2 hours 10 minutes
Servings: 8 slices
Course: Dessert
Cuisine: Italian
Calories: 385
Ingredients Method Notes

Ingredients
  

  • 1/2 cup unsalted butter room temperature, plus extra for greasing
  • 1 cup organic cane sugar white granulated sugar works equally well
  • 4 large eggs room temperature, will be separated
  • 1 cup whole milk ricotta 8 oz., store-bought is perfectly fine
  • 1 tablespoon lemon zest from about 2 fresh lemons
  • 2 tablespoons fresh lemon juice freshly squeezed preferred
  • 2 teaspoons vanilla extract pure extract recommended
  • 1 teaspoon almond extract optional but adds authentic Italian flavor
  • 2 cups almond flour blanched almond flour, not almond meal (8.4 oz.)
  • 1/4 teaspoon sea salt fine grain works best
  • 1/3 cup sliced almonds for topping
  • 2-3 tablespoons confectioner's sugar optional, for dusting before serving

Method
 

  1. Preheat your oven to 325°F. Cut a circle of parchment paper to fit your 9-inch cake pan. Butter the parchment paper and the sides of the pan.
  2. In a large mixing bowl, beat the butter and sugar together with an electric mixer on medium-high speed for about 5 minutes until pale and fluffy. Add the egg yolks one at a time, beating after each addition until smooth and thick.
  3. Add the ricotta cheese, lemon zest, lemon juice, vanilla extract, and almond extract (if using). Beat everything together until combined. The mixture may look slightly separated or grainy - this is normal.
  4. Sprinkle the almond flour and salt over the ricotta mixture. Fold gently with a spatula until no dry patches remain. The batter will be thick and slightly grainy.
  5. In a clean, dry bowl with clean beaters, beat the egg whites on medium speed for about 3 minutes until soft peaks form. The whites should hold their shape but the tips should curl over slightly.
  6. Stir about one-third of the whipped egg whites into the almond batter to lighten it. Then gently fold in the remaining egg whites using a sweeping motion from bottom to top. Stop when no white streaks remain. Do not overmix.
  7. Pour the batter into the prepared pan and smooth the top. Scatter the sliced almonds over the surface and press down slightly.
  8. Bake for 50 minutes until the edges are golden brown and the center is slightly jiggly. A toothpick inserted in the center should come out with just a few moist crumbs.
  9. Place the pan on a cooling rack and let cool for a full hour to allow everything to set properly.
  10. Run a thin knife around the edge. If using a springform pan, release the sides. For a regular pan, place a plate on top, flip, remove parchment, and flip again onto serving plate. Dust with confectioner's sugar before serving.

Notes

Storage: Store in an airtight container in the refrigerator for up to 4 days. The texture actually improves on day two. Serve at room temperature - take out 30 minutes before serving.
Variations: For a raspberry version, fold in 1/2 to 1 cup fresh raspberries before pouring into pan. For orange flavor, replace lemon zest and juice with orange. For bars, use a 9x9-inch square pan.
Important Tips: Room temperature ingredients are key for proper blending. Don't overmix the egg whites when folding - stop as soon as white streaks disappear. Use blanched almond flour, not almond meal, for the best delicate texture.