Flourless Ricotta, Lemon & Almond Cake

This Flourless Ricotta, Lemon & Almond Cake is a celebration of lightness and flavor. With a tender almond base, a creamy ricotta topping, and a swirl of zesty lemon curd, this naturally gluten-free dessert delivers a delightful balance of richness and brightness. Perfect for spring and summer gatherings, it offers an elegant yet simple treat for any occasion.

Why You’ll Love This Recipe
This cake is more than just a pretty dessert—it’s a flavor experience. Here’s why it will become a favorite:

Naturally gluten-free, made with wholesome almond flour

A luscious ricotta layer adds creaminess without heaviness

Bright, tangy lemon curd gives a pop of flavor

Simple to prepare with no need for special equipment

Visually stunning with a rustic, elegant finish

Perfect balance of nutty, sweet, and citrusy notes

Can be made in advance and served chilled

Easily adaptable with your favorite toppings or fruit

Light enough for warm-weather celebrations

A lovely alternative to traditional flour-based cakes

ingredients
(Tip: You can find the complete list of ingredients and their measurements in the recipe card below.)

For the Almond Cake

almond flour

large eggs (room temperature)

granulated sugar or coconut sugar

zest of lemons

lemon juice

baking powder

pinch of salt

For the Ricotta Layer

ricotta cheese

honey or maple syrup

vanilla extract

For the Topping

lemon curd (store-bought or homemade)

sliced almonds, toasted

powdered sugar, for dusting

lemon slices for garnish

directions
Preheat and prepare the pan: Preheat your oven to 175°C (350°F). Line a round cake pan with parchment paper and lightly grease the sides.

Make the cake batter: In a mixing bowl, whisk together the eggs and sugar until light and fluffy, about 3 minutes. Add the lemon zest, lemon juice, almond flour, baking powder, and a pinch of salt. Mix until well combined and smooth.

Bake the cake: Pour the batter into the prepared pan and smooth the top. Bake for 22–25 minutes, or until the top is golden and the center springs back when touched. Let the cake cool completely in the pan.

Prepare the ricotta layer: In a separate bowl, beat the ricotta with honey and vanilla extract until smooth and creamy. Chill slightly if the mixture is too soft.

Assemble the cake: Once the cake has cooled, spread the ricotta mixture evenly over the top. Carefully spoon the lemon curd over the ricotta and swirl gently using a knife or spatula.

Garnish and chill: Sprinkle toasted sliced almonds on top, dust with powdered sugar, and add lemon slices for decoration. Refrigerate the cake for at least 1 hour before serving to allow the layers to set.

Servings and timing
Prep time: 20 minutes

Bake time: 25 minutes

Chill time: 1 hour

Total time: 1 hour 45 minutes

Servings: 8 to 10 slices

Difficulty: Easy

Variations
Berry twist: Add a layer of fresh raspberries or blueberries between the ricotta and lemon curd.

Orange version: Substitute lemon zest and juice with orange zest and juice for a sweeter citrus profile.

Nutty upgrade: Mix chopped pistachios or hazelnuts with the almonds for extra crunch.

Dairy-free option: Use a plant-based ricotta alternative and maple syrup for a fully dairy-free dessert.

Spiced flair: Add a pinch of cardamom or cinnamon to the cake batter for warmth.

Mini versions: Bake in muffin tins for individual servings.

Chocolate touch: Add a drizzle of dark chocolate over the top before serving.

Lavender hint: Add a small amount of culinary lavender to the ricotta for a floral note.

Coconut flavor: Swap part of the almond flour with desiccated coconut for a tropical variation.

Lemon glaze: Add a simple lemon glaze instead of powdered sugar for extra zing.

storage/reheating
This cake should be stored in the refrigerator in an airtight container. It will keep fresh for up to 3 days. For best texture, allow it to sit at room temperature for about 10 minutes before serving.

Reheating is not recommended as the ricotta and curd layers are best served chilled.

FAQs
What type of ricotta should I use for this cake?
Use full-fat ricotta for a creamier texture. Make sure to drain excess liquid if it’s watery.

Can I make this cake ahead of time?
Yes, this cake can be made a day in advance. Assemble and chill it overnight for best results.

Is this cake gluten-free?
Yes, it is naturally gluten-free since it uses almond flour instead of wheat flour.

Can I freeze this cake?
You can freeze the almond cake layer on its own. However, avoid freezing the ricotta and lemon curd layers as the texture may change.

Can I use a different citrus fruit?
Yes, you can substitute lemons with limes, oranges, or even grapefruit for a unique twist.

How do I know when the cake is fully baked?
The top should be golden, and the center should spring back lightly when touched.

Can I use store-bought lemon curd?
Yes, store-bought lemon curd works perfectly and saves time.

What size pan should I use?
A standard 8-inch round cake pan is ideal for this recipe.

Is this cake suitable for people with nut allergies?
No, as it contains almond flour and sliced almonds. You may try using a nut-free flour alternative, though results will vary.

Can I reduce the sugar in the recipe?
Yes, you can reduce the sugar slightly in both the cake and ricotta layers. However, it may affect the texture and flavor balance.

Conclusion
Flourless Ricotta, Lemon & Almond Cake is a delightful blend of light, creamy, and citrusy layers, making it the perfect dessert for those who crave something elegant yet simple. Naturally gluten-free and easy to adapt, this cake is ideal for entertaining or enjoying as a special treat at home. Prepare it in advance, garnish beautifully, and serve chilled for a truly refreshing dessert experience.

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