Impossibly Tender Almond Ricotta Cake (Gluten-free)

Impossibly Tender Almond Ricotta Cake (Gluten-free)

from wellseasonedstudio.com
85 min
8 servings

This Almond Ricotta Cake is an almond lovers dream! In fact, it's my personal favorite dessert recipe. It's gluten-free, has a light, cloud-like texture, and a bright, citrus flavor from lemon zest. A year round favorite! Gluten-free.

Ingredients

  • ½ cup unsalted butter (softened)
  • 1 ⅓ cup granulated sugar
  • 2 tsp pure vanilla extract
  • 1 tsp almond extract
  • 4 large eggs (room temperature, separated)
  • 10 oz whole milk ricotta (about 1 ¼ cup )
  • 1 Tbsp lemon zest (from 2 large lemons)
  • 1 ½ cup almond flour
  • pinch of Kosher salt
  • ¼ cup sliced almonds
  • Confectioner's sugar (for serving, about 2-3 Tbsp)
  • Nonstick baking spray (or butter for greasing pan)

Directions

  1. 1

    Prepare the cake pan. Preheat an oven to 325F. Line a 9 inch cake pan or springform pan with parchment, then spray generously with baking spray or butter.

  2. 2

    Cream the butter and sugar. Place ½ cup softened butter, 1 ⅓ cup granulated sugar, 2 tsp vanilla extract, and 1 tsp almond extract into the bowl of a stand mixer fitted with paddle attachment. Begin on medium speed, then increase to medium-high and beat until very smooth, 5 minutes.

  3. 3

    Incorporate egg yolks. Add the egg yolks, one at a time, scraping down the sides between additions. 

  4. 4

    Whip the ricotta. Add the ricotta cheese and lemon zest, then continue beating on medium speed until very smooth, an additional 5 minutes. Pour in the almond flour then add a pinch fo Kosher salt. Mix until just combined. Transfer the mixture to a large mixing bowl, then clean and wipe out the bowl of the stand mixer very well.

  5. 5

    Beat the egg whites. Replace the paddle with the whisk attachment, then beat the egg whites on medium-high speed until stiff peaks form. Gently fold half of the egg whites into the cake batter until just mixed in. Repeat with remaining egg whites.

  6. 6

    Bake the cake. Pour the cake batter into the greased cake pan. Sprinkle the sliced almonds evenly over the top of the cake, then bake for 50-55 minutes, or until the top and sides of the cake are firm and a cake tester inserted into the center of the cake comes out clean. 

  7. 7

    Cool, then slice. Allow the cake to cool for 10-15 minutes, then carefully remove the outer ring of the pan. Dust with confectioner’s sugar, then slice and serve warm or at room temperature.