Description
This Flourless Ricotta Lemon Almond Cake Slice is a delightful gluten-free dessert featuring a moist almond flour base, topped with a creamy whipped ricotta layer and swirled with tangy lemon curd. Enhanced with fresh lemon zest and toasted almonds, this cake is perfect for those seeking a light yet flavorful treat that combines citrus brightness with rich textures.
Ingredients
Scale
Cake Base
- 1 ½ cups almond flour
- 3 large eggs, room temperature
- ½ cup granulated sugar or coconut sugar
- Zest of 2 lemons
- 2 tbsp lemon juice
- ½ tsp baking powder
- Pinch of salt
Ricotta Topping
- 250g ricotta cheese
- 2 tbsp honey or maple syrup
- ½ tsp vanilla extract
Assembly & Garnish
- ⅓ cup lemon curd (store-bought or homemade)
- Sliced almonds, toasted
- Powdered sugar, for dusting
- Lemon slices, for garnish
Instructions
- Preheat & Prep: Preheat the oven to 175°C (350°F). Line a round cake pan with parchment paper and lightly grease the sides to prevent sticking.
- Make the Cake Batter: In a bowl, whisk the eggs and sugar for about 3 minutes until the mixture is pale and fluffy. Add the lemon zest, lemon juice, almond flour, baking powder, and a pinch of salt. Stir gently until all ingredients are combined to form the batter.
- Bake the Base: Pour the batter into the prepared cake pan and smooth the top with a spatula. Bake for 22 to 25 minutes, or until the surface is golden and a toothpick inserted into the center comes out clean. Allow the cake to cool completely in the pan before proceeding.
- Whip the Ricotta: In a separate bowl, beat the ricotta cheese with honey (or maple syrup) and vanilla extract until creamy and smooth. If the ricotta mixture is too soft to spread easily, chill it briefly in the refrigerator.
- Assemble the Layers: Spread the whipped ricotta mixture evenly over the cooled almond cake base. Spoon lemon curd over the ricotta layer and gently swirl it with a knife to create a marbled effect.
- Garnish & Chill: Sprinkle toasted sliced almonds on top, dust lightly with powdered sugar, and garnish with fresh lemon slices. Refrigerate the assembled cake for 1 hour before slicing and serving to allow flavors to meld and texture to set.
Notes
- Use room temperature eggs for better batter aeration and volume.
- Almond flour provides a naturally gluten-free base, but ensure your almond flour is finely ground for a smooth texture.
- Store leftovers covered in the refrigerator and consume within 3 days for best freshness.
- Lemon curd can be homemade or store-bought; homemade versions provide a fresher flavor.
- For a dairy-free version, consider substituting ricotta with a vegan cream cheese alternative.
- Toast almonds carefully to avoid burning and enhance their flavor and crunch.
