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Lemon Ricotta Cake

- Serves 10

Indulge in the light and zesty flavors of this Lemon Ricotta Cake, perfect for any occasion. This gluten-free dessert, made with ground almond flour and fresh ricotta, offers a delightful balance of citrus and creaminess. Topped with almond flakes, a dusting of icing sugar, and served with pitted cherries drizzled with pomegranate molasses, this cake is a showstopper. Ideal for summer gatherings or as a refreshing treat, this cake serves 10 and is sure to impress .

Check out our quick lemon ricotta cake recipe video on instagram​

Image by Luisa Brimble
Ingredients

  • 80g soft butter

  • Zest of 2 summer lemons

  • 200g sugar (halved)

  • 3 eggs, separated

  • A pinch of salt

  • 200g ground almond flour

  • 250g fresh ricotta (drain ricotta on a cheese cloth for a few hours to drain excess water)

  • Almond flakes, for garnish

  • Icing sugar, for dusting

  • 500g fresh cherries, pitted

  • Pomegranate molasses, for drizzling

Recipes

  1. ​Mix the butter with lemon zest and half the sugar for about 10 minutes until the mixture becomes pale. Add the egg yolks one at a time. Add the almond flour and mix well, then fold in the Ricotta using a spatula.

  2. In a separate bowl, beat the egg whites with a pinch of salt until stiff peaks form. Gradually add the remaining sugar, continuing to beat until peaks form.

  3. Gently fold the egg whites into the almond mixture, a little at a time.

  4. Pour into a round cake pan lined with parchment paper, and sprinkle the top with almond flakes. Bake at 170C (fan-assisted) for 55 minutes. Let cool, then dust with icing sugar.

  5. Toss pitted cherries in a hot pan – char lightly and soften for a few minutes before adding a drizzle of pomegranate molasses. Toss well to combine and transfer into a clean bowl.

  6. Slice cake and serve individual portions on a dessert plate alongside warm cherries.

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