Almond, Ricotta and Lemon Cake gluten free

I have been feeling super excited recently. After 12 years together and two children my partner and I have decided to get married.

It will be a small ceremony next July with my closest friends and relatives and I am really looking forward to it! I am hoping to make my own Italian style wedding cake so I am busy making plans now. I cannot wait for it! I will soon be a respectable married woman :-0

This past weekend it was mother’s day in the UK and I celebrated with a cake rich in ground almonds and ricotta, moist and dense and with no added flour which makes it suitable for people with intolerance to gluten too.

You don’t need to add too much sugar either as the almonds are quite sweet already and the zest of one lemon will make this cake really perfumed and incredibly delicious.

• Prep Time : 20 minutes
• Cook Time : 40 minutes

Ingredients

• ground almonds – 300 g – 2 + 1/2 cup
• ricotta cheese – 250 g – 1 cup
• sugar – 130 g – 5/8 cup
• vanilla extract – 2 tsp
• eggs – 4
• salt – a pinch
• butter – 130 g – 1/2 cup
• lemon organic or unwaxed – the zest of one
• almond flakes – 5 tbsp to sprinkle

Instructions

Whip the egg yolks with the sugar

Add the melted butter (at room temperature), the ground almonds, the ricotta cheese, lemon zest and vanilla extract. Mix well.

Whip the egg whites with the salt and gently incorporate them to the mixture.

Pour the mixture on a greased round mold, (diameter 24 cm / 9.44 inch) level it well with the spoon. Wet your almond flakes with little water to prevent them from burning in the oven and sprinkle them over the mixture. Cook the cake at 160C – 320 F for 40 minutes.

Check with a toothpick if the cake is ready. If not leave it in the oven for a little longer.