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Gluten Free Almond Ricotta Cake perfect for Easter Dessert

Yvonne (Vonnie) Mostat, RN
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Yvonne (Vonnie) Mostat, RN Collaborator
Yvonne (Vonnie) Mostat, RN
Posted

Almond Ricotta Cake perfect for Easter Dessert - Cooking Time ...one hour  Pre-Heat oven to 325 degrees. If you are going to use a 9 x 9" baking pan be sure to use parchment paper before the cooking spray. THIS IS GLUTEN FREE AND USES That great almond flour, but it is very fragile and can fall apart when trying to remove it from the pan. Be sure to cool well before removing from pan.  I use a circular pan with a pan bottom that is removable and spray the pan with a no stick pan spray (preferably one that identifies itself as using Canola,

4 large eggs, whites and yolks separated

1/2 Cup of salted butter at room temperature

2/3 Cup  plus 1/3 Cup monk fruit sweetener, divided

1 large lemon zested and juiced

2 Cups of  blanched almond flour (they are all blanched in most packaged store almond flours)

255 grams - 8 oz ricotta cheese

1/4 Cup of slivered almonds

COMBINE the butter and 2/3 Cup of monk fruit sweetener in a large bowl. Beat with electric mixer until creamy, about three minutes. Add lemon juise and mix until well combined. Add egg yolks, one at a time, beating well after each addition.

Fold in the almond flour and ricotta cheese with a silicone spatula

Wash and dry the beaters. Then beat the egg whites in a bowl until foamy. Gradually add in 1/3 Cup monk fruit sweetener and continue to beat until stiff peaks form. Fold in stiff egg whites into the cake batter.

Bake for 50 minutes to one hour, or toothpick comes out clean. Let it cool on the counter for 20  minutes prior to serving. You can either put slivered almonds on top, or use pure canned whipped cream. Two years ago I created a nest on top of the cake with the whipped cream, managed to find some gluten free small little candied chocolate eggs and put them into this whipped cream basket in the middle of the cake.  Usually one of the daughter-in-laws is on a diet, but managed to finish off some of this cake and enjoy it. I hope you do too!

 

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Scott Adams Grand Master
Scott Adams
Posted

Thank you for sharing!

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