Ingredients
-
3
-
1/2
-
1/2
-
1/3
-
3/4
-
7/8
-
1/2
-
1
-
1/2
-
-
-
-
-
-
Directions
Lemon Ricotta-Almond Cake Gluten-Free , This is a beautifully rich gluten-free cake that unlike many GF cakes will stay moist for days. It’s based on a cake from the blog Lucullian Delights. The delicate tastes of almond and lemon compliment each other in a really wonderful way. This would taste great with fresh fruit. I prefer the Almond Meal/Flour from Bob’s Red Mill, which can be bought at most health food stores or online. Make sure the gluten-free flour mix you use contains xanthan or guar gum! Pamela’s works best., We hosted a small dinner party and one of the guests has a gluten allergy. This Lemon-Ricotta-Almond Cake recipe sounded perfect. It was truly OUTSTANDING in flavor!!! The texture was moist and the fresh rasberry sauce was a perfect compliment to it. I HIGHLY recommend trying this dessert whether you need gluten free or not. We make it often now and every one of those dinner guests asked for the recipe :
Thank you for posting this recipe. 5 stars are not enough!!, amazingly delicious! Actually had “non- Gluten Free” people ask me for the recipe! Love it!
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Steps
|
1
Done
|
Preheat the Oven to 350f. |
|
2
Done
|
Whisk Eggs and Sugar. Add Almond Meal and Butter, and Stir Well. |
|
3
Done
|
Pulse Ricotta in Blender or Mash by Hand, and Then Add to Batter. Stir Thoroughly to Combine Before Folding in Pamela's Baking and Pancake Mix. Lastly, Add the Lemon Zest, Lemon Juice and Lemon Extract and Mix the Batter to Blend. |
|
4
Done
|
Grease 8" Round Cake Pan. Pour Batter Into the Cake Pan, and Bake For 30 Minutes. |
|
5
Done
|
Cool For 10 Minutes Before Slicing and Serving Warm. Dust With Powdered Sugar and/or Garnish With Fruit. |
