This lemon raspberry almond cake has a secret ingredient: entire milk ricotta makes it mild, fluffy, and (I’m simply gonna say it) extraordinarily moist. A lot of you realize that I’ve been on a gut-healing, grain-free journey that’s led me down a brand new path of discovering all of the scrumptious baked items that use almond flour, coconut flour, and cassava flour. Sure, swapping in these alt-flours requires some know-how (and I’ve had a number of fails alongside the best way), however this cake proves I’m not sacrificing a single ounce of deliciousness. As a result of even should you’re consuming grain or gluten-free, I imagine that everybody ought to be capable to absolutely indulge.
This scrumptious cake checks all of the bins, and that entire milk ricotta is what makes it really feel particularly decadent—the consistency is fluffy and bordering on custardy. It’s the right cake to serve on Mom’s Day or a particular birthday dinner, but it surely’s mild and easy sufficient to make for any weeknight night al fresco.
Learn on to see how this grain-free lemon raspberry cake comes collectively—I’ve a sense it’d turn out to be a springtime favourite. (And whereas we’re on the subject, don’t miss my salted chocolate gluten-free cake recipe, too!)
Why Grain-Free?
A More healthy Selection
Going grain-free would possibly seem to be a fad, however for a lot of (self included), it’s a call pushed by intestine well being points. Whether or not it’s as a result of gluten intolerance, celiac illness, or a need to scale back irritation, many individuals discover a grain-free lifestyle to be supportive to their well being and vitality ranges. The excellent news is that by choosing almond, coconut, or one other gluten-free flour, you’re making a recipe extra nutrient-dense—which suggests this can be a plus for anybody no matter eating regimen.
The Almond Flour Benefit
The almond flour used right here, for example, is excessive in protein, vitamin E, and wholesome fat, contributing not solely to the dietary worth of this cake but additionally giving it a wealthy, nutty style that infuses it with a lot taste.
Star Ingredient: Entire Milk Ricotta
Why this cake is so fluffy and moist
The key to this cake’s unbelievable texture is entire milk ricotta. It offers a degree of moisture and richness that’s exhausting to attain with different elements. And it’s what offers our lemon raspberry almond cake its distinctive, pudding-like consistency that you simply gained’t discover in conventional desserts.
What You’ll Must Make This Recipe
- Eggs
- Sugar
- Vanilla
- Lemon
- Entire Milk Ricotta
- Almond Flour
- Baking Powder
- Kosher Salt
- Frozen Raspberries
- Sliced Almonds
Serving and Storage Suggestions
Good Pairings
Serve this cake with a dollop of whipped cream and some contemporary raspberries. For a extra decadent deal with, drizzle with a easy lemon glaze.
Hold It Recent
Retailer leftovers in an hermetic container within the fridge for as much as 3 days. This cake tastes each bit nearly as good the following day, because the flavors actually meld collectively.
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This grain-free lemon raspberry almond cake is a testomony to how scrumptious gluten-free baking cake might be. Whether or not you’re serving it for a special day or a easy household dinner, everybody on the desk can benefit from such a beautiful, seasonal deal with. Scroll on for the recipe, and should you make it, you’ll want to fee and overview. Take pleasure in!
Description
This grain-free lemon raspberry almond cake is a real celebration of spring. Entire milk ricotta makes it tremendous moist and fluffy.
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4 giant eggs, separated, at room temperature
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1/2 cup + 2 tablespoons granulated sugar, divided
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1 teaspoon vanilla
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Zest of 1 lemon
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3/4 cup entire milk ricotta
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1 1/2 cups almond flour
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1 teaspoon baking powder
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1/4 teaspoon kosher salt
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1 cup + 1/4 cup frozen raspberries (divided)
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1/3 cup sliced almonds
- Preheat the oven to 350°F. Flippantly grease the underside and sides of an 8” or 9” spherical springform pan with oil or butter. Sprinkle 2 tablespoons of sugar into the underside of the pan.
- In a big mixing bowl, beat collectively the egg yolks, remaining ½ cup sugar, vanilla, lemon zest, and ricotta till easy. Add the almond flour, baking powder, and salt, and stir collectively.
- Within the bowl of a stand mixer, whip the egg whites till they type gentle peaks.
- With a spatula, fold the egg whites into the opposite elements, till integrated. Fold in 1 cup of the frozen berries.
- Pour the cake batter into the ready pan. Scatter remaining berries over high, adopted by almonds. Bake on the middle rack of the oven for about 45 minutes, till it’s golden brown and a toothpick inserted into the middle comes out clear.
- Take away the cake from the oven and permit it to chill within the pan for quarter-hour. Run a knife across the fringe of the pan to loosen the perimeters, then flip the cake out onto a serving plate.
- Serve with whipped cream and contemporary berries. Eat!
- Prep Time: 30
- Prepare dinner Time: 45
- Class: Cake, dessert
Key phrases: Gluten-free cake, grain-free cake, grain-free berry cake, grain-free lemon cake, paleo cake
