Description

This Flourless Ricotta, Lemon & Almond Cake is a naturally gluten-free delight with a nutty almond base, creamy ricotta topping, and a swirl of zesty lemon curd. Light, luscious, and bursting with citrus flavor, it’s the perfect dessert for spring and summer celebrations or anytime you crave a sunny slice of indulgence.

Ingredients

For the Almond Cake:

1 1/2 cups almond flour
3 large eggs, room temperature
1/2 cup granulated sugar or coconut sugar
Zest of 2 lemons
2 tbsp lemon juice
1/2 tsp baking powder
Pinch of salt

For the Ricotta Layer:

250g ricotta cheese
2 tbsp honey or maple syrup
1/2 tsp vanilla extract

For the Topping:

1/3 cup lemon curd (store-bought or homemade)
Sliced almonds, toasted
Powdered sugar, for dusting
Lemon slices, for garnish

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Instructions

Preheat & Prep: Preheat oven to 175°C (350°F). Line a round cake pan with parchment paper and grease the sides.
Make the Cake Batter: Whisk eggs and sugar until light and fluffy (about 3 minutes). Stir in lemon zest, juice, almond flour, baking powder, and salt until smooth.
Bake the Base: Pour batter into prepared pan and smooth the top. Bake for 22–25 minutes, or until golden and springy. Cool completely.
Whip the Ricotta: Beat ricotta with honey and vanilla until smooth and creamy. Chill slightly if needed.
Assemble the Layers: Spread ricotta mixture over cooled cake. Gently spoon over lemon curd and swirl.
Garnish & Chill: Top with toasted almonds, powdered sugar, and lemon slices. Chill for at least 1 hour before serving.

Notes

For a dairy-free version, use a vegan ricotta substitute.
Homemade lemon curd adds extra freshness but store-bought works well too.
This cake stores beautifully in the fridge for up to 3 days.