Lemon Ricotta Cake
Recipe type: Gluten Free Cake
Serves: serves 8
  • 120g butter, softened
  • 200g sugar
  • zest of 2 lemons
  • juice of 1 lemon
  • 4 eggs, at room temperature, separated
  • 240g almond meal
  • 450g ricotta
  1. Preheat oven to 180C/160C fan, grease and line one 20cm spring form cake pan with baking paper
  2. Place the butter, 150g of the sugar and lemon zest in the bowl of an electric mixer and beat together until light and pale in colour
  3. Add lemon juice, and mix well
  4. Add egg yolks one at a time, beating well each time
  5. Fold in the almond meal and ricotta
  6. In a clean bowl whisk the egg whites until stiff add the remaining sugar and mix until sugar has dissolved
  7. Gently fold egg white mixture into ricotta mixture
  8. Pour the batter into the prepared cake pan, level the surface
  9. Bake for 40-45 minutes until firm
  10. Allow to cool in a pan for 10 minutes before turning onto a wire rack
  11. Brush with lemon syrup and/OR dust with a little icing sugar and sprinkle with chopped almonds
  12. Best served after being refrigerated
Lemon Syrup {optional}

juice of a lemon
¼ cup sugar

Place lemon juice and sugar in a small saucepan over a medium heat and bring to the boil
Allow to simmer for a few minutes
Brush over cake and sprinkle with chopped almonds
Recipe by Small Kitchen Tales at http://smallkitchentales.com/lemon-ricotta-cake-gf/