If you’re dreaming of a naturally gluten-free dessert that’s zesty, moist, and rich with almond and ricotta flavor, this Flourless Lemon Almond Ricotta Cake recipe is just what you need. With fresh lemon zest, creamy ricotta, and ground almonds replacing flour, this elegant cake has a dense yet soft texture and a lovely citrus aroma that makes it perfect for any occasion, from brunches to afternoon tea. It’s a flavorful Italian-inspired treat that also happens to be flourless and incredibly easy to make!
Why You’ll Love This Recipe
- Naturally Gluten-Free: Made with ground almonds instead of flour, perfect for gluten-sensitive eaters.
- Bright and Zesty: Fresh lemon zest brings brightness and balances the richness of the ricotta.
- Elegant Yet Easy: It looks impressive but is very simple to make with just a few mixing steps.
- Moist and Tender: Ricotta keeps the texture soft while the almonds give it a delicate crumb.
Ingredients for Flourless Lemon Almond Ricotta Cake
Here’s what you’ll need to make this flourless ricotta cake. Simple ingredients with delicious results!
- Unsalted Butter: Adds richness and moisture.
- Golden Caster Sugar: Sweetens the batter while keeping it light.
- Lemon Zest: Brings fresh citrus flavor and fragrance.
- Vanilla Pod: Adds warm, floral depth.
- Large Eggs: Separated to give the cake structure and lift.
- Ground Almonds: Replace flour, making the cake gluten-free and nutty.
- Ricotta: Adds creaminess and moisture.
- Flaked Almonds: Give a toasted crunch on top.
- Icing Sugar: For dusting and finishing the cake beautifully.
Note: You’ll find the exact measurements and full ingredient list in the recipe card at the bottom of this article.
How to Make the Flourless Lemon Almond Ricotta Cake
Step 1: Prepare the Oven and Tin
Preheat the oven to 160°C (fan). Lightly butter and line a 20cm round cake tin with parchment paper.
Step 2: Beat the Base
Beat the butter and 150g sugar until light and fluffy. Add the lemon zest and vanilla seeds, then beat in the egg yolks one at a time.
Step 3: Mix in Almonds and Ricotta
Fold in the ground almonds followed by the ricotta. The mixture will be thick and creamy.
Step 4: Whisk Egg Whites
In a clean bowl, beat the egg whites to soft peaks, then gradually whisk in the remaining sugar until stiff peaks form.
Step 5: Fold and Bake
Fold a bit of the meringue into the almond-ricotta mixture to loosen, then gently fold in the rest. Pour into your tin, sprinkle flaked almonds on top, and bake for 40–50 minutes.
Step 6: Cool and Finish
Cool completely in the tin. Once cooled, dust with icing sugar and serve.
Pro Tips for Making the Flourless Lemon Almond Ricotta Cake
- Don’t Overmix: Gently folding in the egg whites keeps the cake light.
- Room Temp Ricotta: Makes it easier to mix and gives a smoother batter.
- Slight Wobble Is Good: It will firm up as it cools; don’t overbake.
- Let It Cool in the Tin: Prevents breakage and helps the texture set.
How to Serve
- Serve in thick slices with a dusting of icing sugar.
- For an elegant touch, add a spoonful of whipped cream or a side of raspberries.
- Delicious with a cup of tea or espresso for a classic Italian-style dessert.
Make Ahead and Storage
Storing Leftovers
Store in an airtight container at room temperature for up to 3 days or refrigerate for up to 5 days.
Freezing
Wrap slices individually and freeze for up to 2 months. Defrost at room temperature.
Reheating
No need to reheat, but you can microwave for a few seconds if you like it warm.
FAQs
Can I use regular sugar instead of golden caster sugar?
Yes, regular caster sugar or even fine granulated sugar will work just fine, though golden caster adds a subtle caramel note.
Can I make this cake dairy-free?
You could try substituting the butter with a dairy-free alternative and using a dairy-free ricotta, but it may affect texture.
Why is my cake slightly wobbly in the center?
That’s perfectly normal! It will firm up as it cools, giving the cake its signature creamy texture.
Can I use almond flour instead of ground almonds?
Yes, they are generally interchangeable in this recipe. Just ensure it’s finely ground for the best texture.
This Flourless Lemon Almond Ricotta Cake is the kind of recipe that feels like a little gift from the Mediterranean. With its tender crumb, sunny lemon flavor, and subtle richness from the almonds and ricotta, every bite brings comfort and brightness. Whether you’re serving it at a family gathering, bringing it to a brunch, or baking it just because you need something sweet and special, this cake is sure to impress. And the best part? It’s simple, flourless, and effortlessly elegant. Don’t be surprised if it becomes one of your go-to favorites, it’s that unforgettable.
Flourless Lemon, Almond & Ricotta Cake
Equipment
- 20cm round cake tin
- Electric Mixer
- Mixing Bowls
Ingredients
Cake Batter
- 120 g unsalted butter softened, plus extra for greasing
- 225 g golden caster sugar divided
- finely grated zest of 3 large unwaxed lemons
- 1/2 vanilla pod seeds scraped
- 4 large eggs divided
- 250 g ground almonds
- 250 g ricotta
- 45 g flaked almonds
- icing sugar for dusting
Instructions
- Preheat oven to 160°C (fan). Grease a 20cm round cake tin and line base with parchment paper.
- In a medium bowl, beat the butter and 150g sugar until light and fluffy (2–3 minutes). Add lemon zest and vanilla, then beat again. Add egg yolks one at a time, beating between each.
- Fold ground almonds into the mixture, followed by the ricotta.
- In another bowl, whisk egg whites until soft peaks form. Add remaining 75g sugar and whisk to stiff peaks. Fold a spoonful into the almond batter to loosen, then gently fold in the rest until smooth.
- Scrape batter into the prepared tin. Sprinkle flaked almonds on top. Bake 40–50 minutes until golden and just firm at the edges. It may wobble slightly in the middle.
- Cool completely in the tin before transferring to a plate. Dust with icing sugar before serving.
