Flourless Meyer Lemon Ricotta Cake

“Let them eat cake.” Marie Antoinette

This easy but elegant cake has it all:  gorgeous, moist, gluten free and not too sweet.  The Meyer lemon zest adds a bright note to the ricotta, a perfect pairing of flavors. If you don’t have Meyers, substitute regular lemons or even orange.  The almond meal gives the cake a bit of texture with a second layering of almond flavor provided with the roasted almond crunchy topping.  A lovely spring dessert.

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Meyer Lemon-Almond Ricotta Cake

Adapted from Donna Hay

  • 8 T unsalted butter, room temperature
  • 1 t vanilla extract or seeds scraped from 1 whole vanilla bean
  • 3/4 c sugar
  • 1/4 c Meyer lemon zest
  • juice of 1/2 Meyer Lemon
  • 4 large eggs, room temperature, separated
  • 10 1/2 oz whole milk ricotta
  • 2 1/2 cup almond meal
  • sliced almonds to top cake
  • icing sugar to dust top

Preheat oven to 325F.  Generously butter a 9″ springform pan.

  1. Beat the egg whites until stiff.  Reserve.
  2. In a large bowl, cream the butter, sugar, lemon zest and vanilla bean.
  3. Beat in the lemon juice then the egg yolks, one at a time.
  4. Beat in the ricotta and the almond meal.
  5. Gently fold in the egg whites.
  6. Pour batter into prepared springform pan.  Sprinkle the top with sliced almonds.
  7. Bake in the center of the oven for 45 minutes.
  8. Cool in pan.  When ready to serve, remove sides, sprinkle with icing sugar.
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The creamed butter-egg yolk mixture before the addition of the almond meal, ricotta and beaten egg whites.

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The batter being sprinkled with the sliced almonds.

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The distinctive soft skinned Meyer Lemons add such great flavor to baked goods.

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10 thoughts on “Flourless Meyer Lemon Ricotta Cake

  1. Pingback: Spring Luncheon: Niçoise Salad with Planked Salmon Fillet | French Gardener Dishes

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