When I hear about mix of ricotta cheese with lemon, I start drooling-)) This cake has everything and more: it is flour-less with almond meal, so you don’t have to feel guilty after a few slices. It is very moist and not too sweet. It is also lemony and has crunchy top. You can not ask for anything else, it is a perfection itself! I love to have slice of this cake for breakfast with cup of fresh brewed coffee. Bake it the night before so in the morning you have a great treat to start your day.
Meyer Lemon Ricotta Cake with Almonds
- 8 Tbsp. (120g) unsalted butter, softened
- 3/4 cup (200g) sugar
- 1 vanilla bean, split and seeds scraped (or 1 tsp vanilla extract)
- 1/4 cup lemon zest ( I used 2 large Meyer lemons)
- lemon juice from 1/2 lemon
- 4 eggs, at room temperature, separated
- 2 1/2 cups (240g) almond meal
- 10 1/2 oz. (300g) ricotta
- flaked almonds, for the top
- confectioners' sugar, for dusting
Line one 9x2-inch cake pan with parchment paper. At least 20 minutes before baking, position an oven rack in the middle of the oven and preheat the oven to 325F (160C).
Place the butter, sugar, vanilla seeds and lemon zest in an electric mixer bowl and beat together until light and pale in color. Add the lemon juice, and mix well. Then add the egg yolks one at the time, beating well each time to ensure the mixture is smooth and creamy. Fold the almond meal and ricotta.
In another bowl whisk the egg whites until stiff, and then gently fold into ricotta mixture.
Pour the batter into the prepared cake pan, level of the surface, sprinkle with flaked almonds, and then place in the oven to bake for 40-45 minutes. Leave to cool in a pan for 10 minutes before turning the cake onto a wire rack. Dust with confectioners' sugar, then cut the warm cake into wedges and serve.
La Table De NanaJanuary 28, 2015 at 2:04 pm
It is also very pretty!
Angie SchneiderJanuary 28, 2015 at 3:13 pm
I love the rustic look of this flourless cake.
AnonymousJanuary 28, 2015 at 5:19 pm
This cake looks spectacular Yelena. I am going to have to make this one for Stevie-boy as he would love it. I posted those recipe links that you asked about yesterday in my blog post so hopefully you like them :). I wonder if this recipe could be veganised? Might have to give it a shot but 4 eggs is a lot to replace in one fell swoop.
YuryJanuary 29, 2015 at 12:31 am
I made this cake today, i like the fact that it is so light and not too sweet, excellent accompaniment to cup of tea or coffee. Will add it to my recipe list to make again. It is a keeper in my book.
melangeryJanuary 29, 2015 at 1:03 am
Yury, I am glad that you liked it! Thank you for visiting my blog-))
SallyBRJanuary 29, 2015 at 3:05 am
Exactly the type of cake I love!
THis goes on my Pinterest board right away!
MedejaJanuary 29, 2015 at 8:40 am
This cake looks just amazing! Thanks for sharing, I am definitely trying it 🙂
Shibi ThomasJanuary 29, 2015 at 12:41 pm
OMG, that's such a beautiful cake. The flavors of lemon and Ricotta when combined is drool worthy. I loved the texture of the cake.
TheresaJanuary 29, 2015 at 11:59 pm
So beautiful! & Sounds Delicious! Theresa @DearCreatives
Nippon NinFebruary 3, 2015 at 1:01 am
Fabulous looking cake! I love your photos and styling…very chic!
laurenMarch 26, 2015 at 5:59 pm
What are those lemon slices in the jar? Preserved? Candied?
melangeryMarch 26, 2015 at 8:14 pm
Lauren, these are just slices of lemon with sugar. We keep that jar in refrigerator, and serve it with tea. It is also good to eat if you are feeling a little under the weather. Juice from lemons is particularly yummy!
LuvieMarch 30, 2015 at 3:52 am
Hi Yelena . . . .
I have an abundance of meyer lemons at the moment, ant this looks so good. Do you line the bottom of the cake pan with parchment? I'm wondering how to get the cake out of the pan without messing up the top. Do you use a springform pan? Is the cake moist?
melangeryMarch 30, 2015 at 4:05 am
Hello Luvie, wonderful to see you here, welcome-)) Yes, I line the bottom and sides of the cake pan with parchment and I use a springform pan ( I should have mentioned that in recipe, thank you). The cake is very moist and amazing!! Full of flavors and very filling. The cake is very easy comes from the pan, just let it cool a little. I hope you like it. Please let me know if you bake it!
Suzanne SchaffnerMarch 30, 2015 at 7:41 pm
I made your torte for my sister-in-law's baby shower. She's sensitive to gluten and it was a hit!
melangeryMarch 30, 2015 at 10:22 pm
Thank you for sharing your post Suzanne! Everything looks beautiful!
Christy McDonaldApril 1, 2015 at 7:15 pm
I need to make this cake a day ahead for Easter lunch. Will it be ok the next day? If so, should I store it in the frig?
melangeryApril 1, 2015 at 9:55 pm
Hello Christy, I think the cake even better the next day. Don't store it in the refrigerator. Leave it on your countertop, but cover with plastic or the cake cover. Have a good Easter!!
Lisa ChaiDecember 7, 2016 at 10:08 pm
I had a lemon ricotta almond cake at a restaurant recently that was divine and wanted to recreate one at home. I have the cake in the oven now and it smells delicious. Your picture looks just like what the restaurant had, except they used pine nuts on top, not almonds. I am looking forward to the baked cake. Thanks for sharing.
melangeryDecember 7, 2016 at 10:38 pm
Hello Lisa, my name is Yelena-))) But it's ok, you are welcome and I am glad you baked the cake!!
zada sorrellMarch 21, 2017 at 1:07 am
My husband brought home meyer lemons, probably hoping something magical would happen. So I made this cake, and delighted everyone. I used a springform and parchment on bottom. Your photos are so beautiful, but my cake came out just as nice as yours, which doesn't always happen with recipes found on the internet. I will make it again. Thanks!
melangeryMarch 21, 2017 at 1:44 pm
Hello Zada, I am so happy to hear that. Meyer lemons can be very tasty and make a dessert with them would be a wise choice. I am glad that the cake came out perfect and thank you for your warm words about my photography! All the best!
AnnetJanuary 6, 2019 at 12:21 pm
Can you describe the texture/consistency of the cake. I just finished baking it and although it tastes delish, the consistency is very soft and gives the impression of a corn mix instead of a cake. I can’t tell if it’s fully baked or if it needs more time in the oven to have a more cake like consistency.
Yelena StrokinJanuary 9, 2019 at 10:19 pm
Hello Annet, yes, feels like you did not bake the cake long enough. The cake should have a little grainy texture, but very caky. Also, almond flour can be rough sometimes, make sure it is fine grain. I bake this cake all the time, comes out beautifully every time.
AllisonApril 20, 2019 at 8:39 pm
I have made this cake a few times with almond FLOUR great results, however this time I made it with almond meal as instructed, and did not get the same results. The almond meal is chewier and the cake crumbles more. I prefer almond flour, but both are great! Excellent recipe!!
ClareyMarch 13, 2021 at 4:57 am
I have celiac disease, and safe flaked almonds are hard to find. Could I substitute coconut chips on top?
Yelena StrokinMarch 17, 2021 at 2:51 am
Yes, absolutely! Let me know how you like the recipe.
RachelJuly 11, 2021 at 5:08 am
I felt like I should pop in to say this is my go-to cake when I have to bake anything, and has been for the last at least 5 years. It is light, lovely, and simply wonderful!
I always make a fresh blueberry compote and whipped cream to pair with it. I just printed the recipe in the case this website ever gets taken down!
BaKeAugust 18, 2021 at 5:17 pm
I’d love to make this cake immediately! But we don’t have any ricotta and the groceries are coming on Friday. Can I use Polish 10% tworog instead? For the next cake I’ll buy ricotta. I’m sure there will be many of them.
I don’t know what Meyer lemons are but I hope it’s about the same as Spanish or Turkish lemons that are for sale here in Sweden.
Yelena StrokinAugust 24, 2021 at 4:37 am
Yes, you can use tworog instead and any lemon will be fine.