Lemon Ricotta Almond Cake

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.

Lemon Ricotta Almond Cake (Gluten Free)

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.

Lemon Ricotta Almond Cake (Gluten Free)

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 (Gluten Free)

One year ago today: Blueberry Pancakes and Saffron Chicken Veggie Soup

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.

Lemon Ricotta Almond Cake (Gluten Free)

4 thoughts on “Lemon Ricotta Almond Cake”

  1. Kimmy,
    Thanks for the recipes,it is fun to see what you are cooking. No need to worry about learning to cook with gf flours. It is nice to have a semi normal baked good from time to time but the nutritional quality is not really healthy. The gf flours spike your blood sugar levels higher than wheat flours. Unless you are gluten intolerant or celiac you are not doing your body any favors by using the gf flours. You might enjoy a blogger who uses almond flour…. http://www.elenaspantry.com she has many good recipes.

  2. You are not the only one 😉 I have a few recipes that just happen to be GF, but I have never made anything with xantham gum (sp?) or any other strange, expensive, and difficult to find binding ingredient!

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