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gluten free ricotta cake recipe

Gluten-Free Ricotta Almond Cake

This gluten-free Italian almond ricotta cake is a simple, moist, and flavorful dessert made with almond flour and creamy ricotta cheese. It’s light yet dense, with a cheesecake-like texture. Perfect for both casual and special occasions.
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Prep Time 15 minutes
Cook Time 55 minutes
Total Time 1 hour 10 minutes
Servings: 8 people
Course: Dessert
Cuisine: Italian
Calories: 250
Ingredients Method Notes

Ingredients
  

  • 2 cups almond flour finely ground
  • 1 ½ cups fresh ricotta cheese whole milk
  • 4 large eggs separated
  • 1 teaspoon almond extract
  • ½ teaspoon vanilla extract
  • Zest of 1-2 lemons
  • 1 cup granulated sugar
  • 1 tablespoon lemon juice optional
  • Powdered sugar for dusting, optional

Method
 

Prepare Ingredients: Let eggs and ricotta cheese come to room temperature (about 1 hour before starting).
    Preheat Oven: Preheat the oven to 325°F (163°C).
      Beat Egg Whites: In a clean bowl, beat egg whites until stiff peaks form (peaks should stand up firmly when the whisk is lifted).
        Mix Wet Ingredients: In a separate bowl, mix the egg yolks with granulated sugar, ricotta cheese, almond extract, vanilla extract, and lemon zest until smooth.
          Add Almond Flour: Slowly fold in the almond flour into the ricotta mixture until fully incorporated.
            Fold in Egg Whites: Gently fold the stiff egg whites into the batter in two stages, being careful not to deflate the air. This creates a light and airy texture.
              Prepare Pan: Grease a springform pan and line the bottom with parchment paper. Pour the batter into the pan.
                Bake: Bake for 50-55 minutes, or until the top is golden and the center is firm. Check by gently shaking the pan; if the middle wobbles, bake a few more minutes.
                  Cool: Let the cake cool for 10-15 minutes in the pan before removing the sides of the springform pan. Allow it to cool completely before slicing.
                    Serve: Dust with powdered sugar if desired, and enjoy!

                      Notes

                      • You can make this dessert a day ahead; it often tastes even better the next day as the flavors set in.
                      • If the batter seems too thick, add a tablespoon of whole milk to loosen it slightly.
                      • Make sure to use fresh ricotta cheese for the best texture and flavor.