Lemon, Ricotta and Almond Flourless Cake


  • 120 grams (1 sticunsalted butter softened
  • 275 grams (1 1/3 cupcaster sugar
  • 1 vanilla bean split and seeds scraped
  • 1/4 cup lemon zest
  • 4 eggs separated and at room temperature
  • 240 grams (2 1/2 cupalmond meal
  • 300 grams (10 1/2 oricotta
  • Flaked almonds to decorated
  • Icing sugar for dusting


  1. Heat oven to 160 degree celcius fan-force (325 degree fahrenheit fan-forced). Line the base and sides of a 20cm round cake tin with baking paper and set aside.
  2. Place the butter, 165 grams caster sugar, vanilla seeds and lemon zest in an electric mixer and beat for 8-10 minutes or until pale and creamy. Scrap down the sides of the bowl, then gradually add the egg yolks, one at a time, continuing to beat until fully combined. Add the almond meal and beat to combine. Fold ricotta through the almond meal mixture.
  3. Beat the egg whites in a clean bowl with a hand-held electric mixer until soft peaks form. Gradually add the remaining sugar to the egg whites mixture 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.


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