Lemon, almond and ricotta cake (gluten free)
It’s almost spring! Time for a lighter, lemony, low-carb cake you can whip up any day after work.
This crumbly heaven is sugar free, very low carb and low glycemic, perfect for diabetics and anyone watching their carbs. The sugar free version renders a denser cake than the original recipe (Donna Hay magazine), but you can make up for that volume with the extra egg white fluff.
It only has a handful of ingredients. A simple and filling dessert; or take 2 slices for a light dinner in front of your favourite movie 😉
150g unsalted butter, room temperature
1 vanilla bean split and scraped, or 1 tbsp vanilla extract
zest of 3 lemons
6 eggs, separated and at room temperature
240g almond meal
200g ricotta (full fat)
100g yoghurt (full fat)
12-16 measuring spoon Yummy Red
30-40g flaked almonds to decorate
Heat oven to 160 degree celcius fan-force. Line the base and sides of a 20cm round cake tin with baking paper and set aside.
Beat the butter, vanilla, lemon zest and half of the Yummy sweetener with an electric mixer until pale and creamy. Do not skimp this step, it’s important to have the butter fluffy. Then beat in the egg yolks, one at a time, until fully combined. Add the almond meal and beat to combine. Fold ricotta through the almond meal mixture.
Beat the egg whites until soft peaks form, add the rest of the sweetener and whisk until stiff peaks form. Gently fold a third of the egg whites into the cake mixture. Repeat with the rest of the egg whites, take care not to break the foam as you’re folding it in.
Pour the mixture into the prepared cake tin, sprinkle the cake with almond flakes, and bake for 40-45 minutes or until firm to touch (and enjoy the lemony smell). Allow to cool completely in the cake tin.