My thoughts and feeling on gluten free baking are generally meh.
I do not have an allergy or sensitivity not does anyone in my family. In my mama tribe though there is quite a bit of gluten avoidance. I love them so I try.
But I just cannot wrap my mind around all those flours. I have used a gluten free flour mix once and it was ok. The real problem lies in apathy. I really don’t want to buy all these little bags of random flours in the bulk section of the grocery store. I don’t want to test my recipes as gluten free. I like them the way that they are honestly.
But I love my mama friends. So when I stumble on recipes, like this one, that are incidentally gluten free I rejoice. I always have a stash of almond meal on hand for making macaroons so, other than the ricotta, I had all these ingredients in my house already.
Win. Win. Win.
This cake made a stunning appearance at a baby shower for a mama I love dearly. What a wonderful time we had celebrating her as she prepares to welcome her second daughter earthside.
A mama who happens to be gluten free and was thrilled she could enjoy her cake.
I am stashing this recipe along with the flourless chocolate cake away in my repertoire for any other gluten free celebrations I might be honored to be part of.
And please please please tell me I am not the only baker out there completely terrified of gluten free baking.
Lemon Ricotta Almond Cake (serves 10-12)
From Cakelets and Doilies
(Note: This recipe was written in grams so I did it as such. Measurements are for reference)
120 grams (1 stick) unsalted butter, softened
275 grams (1 1/3 cups) caster sugar
1 vanilla bean, split and seeds scraped
1/4 cup lemon zest
4 eggs, separated and at room temperature
240 grams (2 1/2 cups) almond meal
300 grams (10 1/2 oz) ricotta
Sliced almonds, to decorated
Powdered sugar, for dusting
Heat oven to 350 F. Line the base and sides of a 10 in round spring form pan with parchment paper and set aside.
Place the butter, 165 grams sugar, vanilla seeds and lemon zest in an electric mixer and beat for 8-10 minutes or until pale and creamy. Scrap down the sides of the bowl, then gradually add the egg yolks, one at a time, continuing to beat until fully combined. Add the almond meal and beat to combine. Fold ricotta through the almond meal mixture.
Beat the egg whites in a clean bowl with a hand-held electric mixer until soft peaks form. Gradually add the remaining sugar to the egg whites mixture and whisk until stiff peaks form. Gently fold a third of the egg whites into the cake mixture. Repeat with the rest of the egg whites.
Pour the mixture into the prepared cake tin, smooth the tops with a palette knife and bake for 40-45 minutes or until cooked and firm to touch. Allow to cool completely in the pan. Dust with slivered almonds and powdered sugar to serve.