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Almond Lemon Ricotta Cake

Moist, Fruity, Cheesy and Gluten Free!!!

Quick answerMakes 8-10 servings, ready in 1hr20 minutes, International cuisine.
By Jaron Kimhi··👁 338 views
Almond Lemon Ricotta Cake
This is a pretty straightforward almond lemon ricotta cake. It's gluten-free, but there is absolutely no compromise on the flavor. It's so rich and fruity, dense but light (I hope that makes sense), and reminds me of a NY cheesecake. The almonds give this cake such a nice texture — firm with a slight marzipan-like flavor. The ricotta and lemon balance that out perfectly, and you get a fruity hint from the orange blossom water. This cake will taste great the same day it's baked and also a few days after. To be honest though, we've never got there.... We usually finish this cake in one sitting...

Some Tips For Success:

  1. Use room temperature eggs
  2. I can't stress enough how important it is to butter the baking pan. It will be a nightmare to release the cake otherwise
  3. When releasing it, run a knife along the pan. Pat with your hands on the bottom to make sure it didn't stick.
  4. I like to use my hand and arm and flip the pan over them
  5. Don't forget to let the cake cool before glazing it
  6. Another good glaze is to whip cream cheese, sugar, and orange juice
If you like baked goods with almonds, why don't you try our Financiers? They aren't gluten-free, but they are an amazing treat!

Method

  1. 1

    Beating Eggs and Sugar· 7 Minutes

    Heat oven to 350F / 180C. Butter an english cake or 5x9 bread baking pan. make sure it is buttered very well! alternatively you can use a baking sheet. Beat the eggs and sugar together in a mixer (hand mixer should also work) for 5 minutes until the mixture triples.

    cake-ingredientsbutter-the-panbatter-eggs-and-sugarbatter-eggs-and-sugarBattered Mix
  2. 2

    Adding Flavors· 2 Minutes

    Continue beating slowly the mixture and add the melted butter, lemon juice, vanilla and orange blossom water.

    adding-flavors
  3. 3

    Finish the Cake Batter· 3 Minutes

    Release bowl from the mixer and add the almond flower, baking powder. Mix gently by hand and add the ricotta and lemon zest. Mix gently again.

    adding-almond-flourMixingadding-ricotta-and-lemon
  4. 4

    Baking the cake· 60 minutes

    Pour cake mixture into the baking pan and bake for 40-45 minutes until the center of the cake is firm enough and the color is golden brown. The cake needs to rest at least for 15 minutes before releasing it. Release it carefully and gently.

    before-bakingCake Is readycooling-down
  5. 5

    Making The Icing· 4-5 Minutes

    Mix the confectioners sugar, orange juice and ricotta until incorporated. It should have a thick liquid consistency. Pour it only after the cake has cooled enough

    Icing-ingredientsMixingMixingicing-the-cake
Recipe by

Jaron Kimhi

Jaron Kimhi — self-taught home cook from Tel Aviv, writing and cooking every recipe on this site himself. 20+ years of tinkering in the kitchen, leaning toward slow cooking, classic technique, and honest ingredients.

More recipes by Jaron →

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Categories
CakesDesserts
Cuisines
International
Features
Gluten Free
Tags
Gluten Free

Questions & answers

Can I swap almond flour for regular flour to make this non-gluten-free?
The recipe is built around almond flour — it's what gives the cake its moist, dense texture. Stick with almond flour or ground blanched almonds as the recipe suggests.
Do I have to use orange blossom water? It's hard to find.
The recipe calls for it, but if you can't find it, just leave it out — the lemon juice, lemon zest, and vanilla still give you plenty of flavor.
Can I skip the icing?
Totally up to you — the icing is a separate step poured after cooling, so just stop after the cake cools if you want it simpler or less sweet.
My cake sank in the middle — what went wrong?
Make sure the center is firm before pulling it out — the recipe specifically says to bake until the center is firm enough, not just golden. Also don't skip the 15-minute rest before releasing it.
Can I use part-skim ricotta instead of whole milk ricotta?
The recipe calls for whole milk ricotta in both the batter and the icing — whole milk gives you that rich, moist result, so don't swap it out if you can help it.