Description
A light and moist flourless cake made with ricotta, lemon, and almonds.
Ingredients
Scale
- 2 cups ricotta cheese
- 1 cup almond flour
- 1 cup sugar
- 3 large eggs
- 1 lemon, zested and juiced
- 1 teaspoon vanilla extract
- 1/2 teaspoon baking powder
- Powdered sugar for dusting
Instructions
- Preheat your oven to 350°F (175°C).
- Grease a 9-inch round cake pan.
- In a bowl, mix ricotta, sugar, and eggs until smooth.
- Add lemon zest, lemon juice, and vanilla extract. Mix well.
- Stir in almond flour and baking powder until combined.
- Pour the batter into the prepared pan.
- Bake for 40-45 minutes or until a toothpick comes out clean.
- Let it cool before removing from the pan.
- Dust with powdered sugar before serving.
Notes
- Store leftovers in the refrigerator.
- Best served chilled or at room temperature.
- Can be topped with berries for added flavor.
Nutrition
- Serving Size: 1 slice
- Calories: 250
- Sugar: 15g
- Sodium: 150mg
- Fat: 12g
- Saturated Fat: 3g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 1g
- Protein: 6g
- Cholesterol: 80mg
Keywords: flourless ricotta lemon almond cake slice gluten free dessert