Lemon Ricotta Almond Cake Gluten Free Recipes

LEMON RICOTTA-ALMOND CAKE ( GLUTEN-FREE )

Steps:

• Preheat the oven to 350°F.
• Whisk eggs and sugar. Add almond meal and butter, and stir well.
• Pulse ricotta in blender or mash by hand, and then add to batter. Stir thoroughly to combine before folding in Pamela's Baking and Pancake Mix. Lastly, add the lemon zest, lemon juice and lemon extract and mix the batter to blend.
• Grease 8" round cake pan. Pour batter into the cake pan, and bake for 30 minutes.
• Cool for 10 minutes before slicing and serving warm. Dust with powdered sugar and/or garnish with fruit.

LEMON RICOTTA POUND CAKE

Steps:

• Preheat the oven to 350 degrees F. Butter a 9x5 inch loaf pan and line the bottom and sides with a strip of parchment paper.
• To a large bowl add the butter, sugar and ricotta cheese. Using a handheld mixer, beat the mixture on medium speed until light and fluffy, about 3 minutes. Reduce the speed to low and add the eggs, one at a time, making sure each addition is fully incorporated before adding the next egg. Add the lemon zest, lemon juice and vanilla extract and beat to combine. Add the flour, baking powder and salt. Using a rubber spatula, fold the ingredients together until just combined. Do not over mix. Bake for 50 to 60 minutes or until a toothpick inserted in the center comes out clean. Remove to a rack to cool for 1 hour.
• In a small bowl, whisk together the powdered sugar, salt and lemon juice until smooth. Poke a few holes in the cake using a small skewer. Drizzle the top with the glaze and allow to set for at least 15 minutes. Remove from the pan and slice to serve.
• *Cooks Note: To make this gluten free simply sub in 1 cup all-purpose gluten free flour blend and 1/2 cup almond flour for the all-purpose flour in the recipe.

RICOTTA ALMOND CAKE

Steps:

• Preheat oven to 325 degrees F.
• Use baking spray or lightly grease and flour a 9-inch springform pan.
• Use an electric hand mixer to beat together the ricotta cheese, egg yolks, extract, and sugar until smooth.
• Stir in the lemon zest and almond meal.
• In a clean bowl, beat the egg whites until soft peaks form.
• Fold half the egg whites into the almond mixture, then fold in the rest.
• Spread the batter into your prepared pan and sprinkle the top with the sliced almonds.
• Bake the cake for 40 to 45 minutes or until a cake tester comes out clean.
• Cool the cake for 10 minutes then remove the sides.
• Cool completely, then lightly dust the top with powdered sugar and serve.

ALMOND RICOTTA CAKE

Steps:

• Preheat the oven to 325 degrees F (165 degrees C). Grease an 8-inch springform pan and line with parchment paper.
• Combine butter and 3/4 cup sugar in a large bowl; beat with an electric mixer until creamy, about 3 minutes. Add vanilla sugar, lemon zest, and lemon juice; mix until well combined. Add egg yolks, 1 at a time, beating well after each addition.
• Fold in almond flour and ricotta cheese with a silicone spatula.
• Wash and dry the beaters and beat egg whites in a glass, metal, or ceramic bowl until foamy. Gradually add 1/3 cup sugar, continuing to beat until stiff peaks form. Fold stiff egg whites into the batter. Pour batter into the prepared pan. Sprinkle with sliced almonds.
• Bake on the center rake of the preheated oven until edges of the cake are lightly browned, about 50 minutes. Cake will still be a little wobbly in the middle.
• Remove from the oven and let the cake to cool completely in the pan before transferring to a cake platter, about 1 hour. Dust with confectioners' sugar before serving.