Gluten Free Italian Ricotta Cake
This gluten free Italian ricotta cake is light, creamy, and perfectly lemony. It's a simple yet elegant dessert worth making for any occasion.
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Equipment
- springform pan
Ingredients
- 1 1/2 cups Whole Milk Ricotta Cheese
- 3/4 cup Granulated Sugar
- 3 Large Eggs, room temperature
- 1 tsp Vanilla Extract
- 1 tbsp Lemon Zest
- 2 tbsp Fresh Lemon Juice
- 1 cup Blanched Almond Flour
- 1/4 cup Cornstarch
- 1 1/2 tsp Baking Powder
- 1/4 tsp Salt
- Powdered Sugar, for dusting
- Fresh Berries, for serving (optional)
Instructions
- Preheat your oven to 350°F. Grease a 9-inch round springform pan and line the bottom with parchment paper.
- In a large bowl, whisk together the ricotta cheese and granulated sugar until smooth and well combined. Add the eggs one at a time, whisking thoroughly after each addition. Stir in the vanilla extract, lemon zest, and fresh lemon juice.
- In a separate bowl, whisk together the blanched almond flour, cornstarch, baking powder, and salt.
- Add the dry ingredients to the ricotta mixture and fold gently with a spatula until everything is just combined with no pockets of flour remaining. The batter will be loose and creamy.
- Pour the batter into the prepared pan and smooth the top. Bake for 40-45 minutes, until the top is golden and the center is set but still has a very slight jiggle. A toothpick inserted near the center should come out clean or with just a few moist crumbs.
- Let the cake cool in the pan on a wire rack for 20 minutes, then remove the springform ring and let it cool completely. Dust generously with powdered sugar and serve with fresh berries if desired.
Servings: 10 slices
Nutrition
Serving: 1serving | Calories: 198kcal | Carbohydrates: 20g | Protein: 7g | Fat: 10g
Calories: 198kcal
Cost: $10