Wednesday, 3 June 2015

gluten free lemon & almond cake with ricotta

f o o d  p o s t 

If you love lemon cakes, this Sicilian recipe is a must. I could really say the same for almond fans, making it pretty much a must, full stop. AND it's gluten free which I don't deliberately aim at, but it's perfect for those of you who are gluten-intolerant. The ricotta makes it deliciously moist and much lighter than most lemon cakes.

What do I need:
-100g softened unsalted butter;
-225g caster sugar;
-2 tsp vanilla sugar;
-Zest from 2 medium lemons & 1 tbsp lemon juice;
-4 eggs, separated;
-250g almond meal;
-300g fresh ricotta cheese;
-Icing sugar for decoration

What do I do:
Preheat the oven on 175 degrees Celcius & line a round springform cake tin (ideally 25 cm) with baking paper & butter the sides. Use an electric mixer to beat the butter, sugars, lemon zest & juice until the mixture takes a creamy appearance. With the mixer running, add the egg yolks one at a time until they are fully incorporated. Add almond meal & beat to combine & repeat the same procedure with the ricotta cheese.
In another bowl, beat the egg whites with an electric mixer till they form soft peaks & gently fold half of them into the cake mixture. Once absorbed, repeat with the other half.

Pour the mixture into the cake tin and bake for 40-45 minutes. You must allow it to cool down before taking it out or it won't be firm enough due to the ricotta.

Dust with icing sugar before serving (just because it looks so much better).

Inspired by the delicious almond/ricotta/lemon cake of

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