About this recipe:A delicious soft gluten-free cake made with ground almonds, ricotta cheese and eggs. Lemon juice and zest adds a lovely flavour to this cake. Feel free to add extra lemon zest if you like.
120g butter, at room temperature
150g caster sugar
8g vanilla sugar or 1 teaspoon vanilla extract
zest and juice of 1 large lemon
4 large eggs, separated
250g ground almonds
250g ricotta cheese
75g caster sugar
ground almonds for topping the cake
icing sugar for dusting
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Preheat the oven to 160 C / Gas 3. Grease a round 20cm springform cake tin and line the bottom with baking paper.
Beat the butter with 150g caster sugar until creamy, about 3 minutes. Add the vanilla sugar or extract, lemon zest and lemon juice; mix well. Add egg yolks one at a time and mix constantly after each addition.
Fold almond flour and ricotta into the cake mixture using a plastic spatula until well blended.
Beat egg whites in a clean bowl until soft peaks form. Gradually add 75g caster sugar and continue mixing until it is firmer.
Fold beaten egg whites into the cake mixture until well blended. Spoon the mixture into the greased cake tin and smooth out the top.
Sprinkle ground almonds on top and bake for 50 minutes on the middle shelf of the preheated oven. The centre of the cake will be a bit wobbly but light golden brown on the top and around the edges.
Let the cake cool completely in the tin. Dust with icing sugar and serve.