Description
This Italian-inspired Almond Ricotta Cake is gluten-free and keto-friendly with a rich, creamy texture from ricotta cheese and almond flour, complemented by a zesty lemon flavor. Perfect for dessert or a special occasion, it’s light, refreshing, and easy to make.
Ingredients
- ½ cup unsalted butter (1 stick), room temperature, plus more for greasing
- 1 cup organic cane sugar (or white granulated sugar)
- 4 large eggs, room temperature, separated
- 1 cup whole milk ricotta (8 oz.), store-bought
- 1 tablespoon lemon zest (from approximately 2 lemons)
- 2 tablespoons lemon juice
- 2 teaspoons vanilla extract
- 1 teaspoon almond extract (optional)
- 2 cups almond flour (8.4 oz.)
- ¼ teaspoon sea salt
- ⅓ cup sliced almonds
- 2–3 tablespoons confectioner’s sugar (optional, for serving)
Instructions
- Preheat the oven to 325°F (165°C). Line the bottom of a 9-inch cake or springform pan with parchment paper, lightly greasing the paper and sides with butter.
- In a large mixing bowl, cream together the butter and sugar with an electric hand mixer on medium-high speed until light and fluffy, about 5 minutes.
- Add the egg yolks to the butter mixture and beat until well combined.
- Mix in the ricotta, lemon zest, lemon juice, vanilla extract, and almond extract (if using) until fully incorporated.
- Add the almond flour and salt to the ricotta mixture and fold together with a spatula until smooth.
- In a separate clean bowl, beat the egg whites on medium speed until soft peaks form, about 3 minutes.
- Gently fold in one-third of the beaten egg whites to lighten the batter, then fold in the remaining whites until just combined.
- Pour the batter into the prepared pan, smoothing the top. Sprinkle sliced almonds on top and press lightly into the batter.
- Bake for 50 minutes, or until edges are golden brown and top is lightly browned.
- Cool the cake completely on a wire rack for about 1 hour.
- Run a knife around the cake to loosen it. Release from pan or flip onto a serving plate if needed.
- Optional: Sprinkle with confectioner’s sugar before serving. Slice into wedges and enjoy.
Notes
- Use room temperature ingredients for best results.
- Ensure egg whites are not overbeaten to maintain a light texture.
- Can be stored in the fridge for up to 3 days.
- Great with a dollop of whipped cream or fresh berries.
- Prep Time: 20 minutes
- Cook Time: 50 minutes
- Category: Dessert
- Method: Baked
- Cuisine: Italian
Nutrition
- Serving Size: 1 slice
- Calories: 270
- Sugar: 14g
- Sodium: 120mg
- Fat: 21g
- Saturated Fat: 7g
- Unsaturated Fat: 13g
- Trans Fat: 0g
- Carbohydrates: 16g
- Fiber: 3g
- Protein: 8g
- Cholesterol: 95mg
