Flourless Lemon, Almond & Ricotta Cake

Light and full of flavour, this flourless Lemon, Almond & Ricotta Cake is naturally gluten free and makes a luscious dessert, delicious served with a spoonful of chilled Greek Yogurt and a handful of blueberries.



Flourless Lemon, Almond & Ricotta Cake
Serves 8

4 oz unsalted butter (1 stick), softened
7 oz granulated sugar
1 tsp vanilla extract
1/4 cup lemon zest
4 large eggs, separated
9 oz ground almonds
300g /10.6 oz ricotta
flaked almonds for decoration
icing sugar for serving


Heat oven to 350°F and line the base and sides of an 8-inch round cake tin with baking paper and set aside. Place half of the sugar and all of the lemon zest in a food processor and blitz until finely ground. Then beat the butter, vanilla and sugar/zest mix together for about 10 minutes until pale and creamy.

Scrape down the sides of the bowl, then gradually add the egg yolks, one at a time, continuing to beat until fully combined. Add the ground almonds and beat to combine. Then fold the ricotta through the almond mixture. Beat the egg whites in a clean bowl until soft peaks form. Gradually add the remaining sugar to the egg whites and whisk until stiff peaks have formed. 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 top with a palette knife and sprinkle with the almond flakes. Bake for 40-45 minutes until cooked through and firm to the touch. Allow to cool completely in the cake tin before removing. Dust with icing sugar and serve with thick Greek yoghurt and a handful of blueberries, if you like.