Lemon Almond Ricotta Cake - Bravabod
Recipes

Lemon Almond Ricotta Cake

Valentina

Valentina P

  • Difficulty Advanced Difficulty
  • Time 75"

In this recipe, creamy ricotta pairs with tart lemon and almond flour to create a light and luscious hybrid of cake, cheesecake, and marzipan. There is a bit of work involved with the beating of the egg whites, but it's very doable and creates a fluffier cake at the end. Serve this with fresh berries and honey drizzle for something really quite special. Leftovers are even better the next day.

How To MakeDiet Type: Paleo

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Freeze For 3 months

Best by 3-4 days refrigerated


Shopping List
  • 170 grams blanched almond flour
  • 165 grams non-dairy ricotta
  • 80 grams grass-fed butter
  • 33333333/100000000 cup honey
  • 3 eggs, divided
  • 3 lemons, zested
  • 1/2 teaspoon vanilla extract
  • 1/4 teaspoon almond extract
  • 1/4 teaspoon salt Topping (Optional)
  • blackberries or blueberries
  • honey drizzle
  • sliced almonds, toasted

Instructions
  1. Step 1: Preheat the oven to 325°F. Lightly grease 1 (6 inch) round cake tin(s) and line the base with baking parchment.
  2. Step 2: In a medium bowl, use electric beaters to beat the butter, honey, lemon zest, almond extract, and vanilla extract until fluffy, about 2 to 3 minutes.
  3. Step 3: Add the egg yolks in, one at a time, beating well between each addition. Reserve the egg whites. Fold in the remaining almond flour, salt, and ricotta with a spatula until just combined.
  4. Step 4: In a separate bowl, beat the egg whites until stiff peaks form, about 3 to 4 minutes on medium-high speed. Gently fold in the whipped egg whites to the batter until just combined. Over-mixing will make the cake less fluffy.
  5. Step 5: Pour the batter into the prepared pan(s) and bake for 40 to 50 minutes. It will look soft in the middle, but will firm as it cools. Let the cake cool fully on a wire rack before transferring from the pan to a serving platter.
  6. Serve: Enjoy with fresh berries, a drizzle of honey, and/or optional flaked almonds. This is great slightly warmed, at room temperature, or even chilled.

Recipe Notes

Note 1: Recipe inspired by The Little Loaf.

Nutrition

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Lemon Almond Ricotta Cake

PT1H15M 170 grams blanched almond flour 165 grams non-dairy ricotta 80 grams grass-fed butter 33333333/100000000 cup honey 3 eggs, divided 3 lemons, zested 1/2 teaspoon vanilla extract 1/4 teaspoon almond extract 1/4 teaspoon salt blackberries or blueberries honey drizzle sliced almonds, toasted Gluten Free Paleo 1 Servings Ingredients:

1 (6 inch) Cake

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Takes 1 min