Almond Ricotta Cake

Gluten-Free Ricotta Almond Cake

The homemade gluten-free Ricotta Almond Cake is an elegant cake that can be enjoyed for any occasion. This cake can be easily dressed up by adding fresh berries, whipped cream or clotted cream. Surprisingly, the cake lasted three days stored in a glass cake stand. It took some self-restraint not to eat it all in one day. So delicious, even for breakfast. It remained moist and flavorful to the very last bite.

Gluten-Free Ricotta Almond Cake

This fresh cake took under an hour to prepare and bake, plus about 15 minutes to cool.

Gluten-Free Ricotta Almond Cake

Almond Ricotta Cake
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Cook time: 
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Serves: 10"
 
Ingredients
  • ⅔ cup gluten-free all-purpose flour
  • ¼ teaspoon xanthan gum
  • ¼ teaspoon baking powder
  • ⅛ teaspoon salt
  • 7 ounces almond paste
  • 1 cup sugar
  • ½ cup whole milk ricotta cheese
  • ½ cup butter, soften
  • 4 large eggs, lightly beaten
Instructions
  1. Preheat the oven to 350 degrees F and grease a springform pan on the bottom and sides well, set aside.
  2. In a bowl, whisk together flour, xanthan gum, baking powder and salt, set aside
  3. In a stand mixer on low speed, beat almond paste to loosen up, about 30 seconds.
  4. Gradually add sugar and continue to beat on low for about 1 minute.
  5. Add ricotta and beat till combined.
  6. Add one tablespoon of butter at a time, waiting to incorporate before adding next tablespoon.
  7. Gradually beat in eggs.
  8. Increase speed to medium and beat for about 2 minutes.
  9. Using a rubber spatula, fold in flour mixture into ricotta mixture until combined.
  10. Pour batter into prepared pan.
  11. Bake for 25-30 minutes or until cake tester comes out clean.
  12. Cool completely before removing outer ring.
  13. Sprinkle top with powdered sugar.
  14. Serve with fresh berries or whipped cream if desired.
 

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