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This lemon raspberry almond cake has a secret ingredient: complete milk ricotta makes it gentle, fluffy, and (I’m simply gonna say it) extraordinarily moist. Lots of you recognize 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 way in which), however this cake proves I’m not sacrificing a single ounce of deliciousness. As a result of even for those who’re consuming grain or gluten-free, I imagine that everybody ought to be capable to totally indulge.
This scrumptious cake checks all of the containers, and that complete milk ricotta is what makes it really feel particularly decadent—the consistency is fluffy and bordering on custardy. It’s the proper cake to serve on Mom’s Day or a particular birthday dinner, nevertheless it’s gentle 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 would turn into 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 Alternative
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 because of gluten intolerance, celiac illness, or a want to cut back irritation, many individuals discover a grain-free lifestyle to be supportive to their well being and power 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 it is a plus for anybody no matter weight loss program.
The Almond Flour Benefit
The almond flour used right here, as an illustration, 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 unimaginable texture is complete milk ricotta. It offers a stage of moisture and richness that’s laborious to realize with different substances. And it’s what offers our lemon raspberry almond cake its distinctive, pudding-like consistency that you just gained’t discover in conventional muffins.
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 Ideas
Excellent Pairings
Serve this cake with a dollop of whipped cream and some recent raspberries. For a extra decadent deal with, drizzle with a easy lemon glaze.
Preserve It Contemporary
Retailer leftovers in an hermetic container within the fridge for as much as 3 days. This cake tastes each bit nearly as good the subsequent 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 will be. Whether or not you’re serving it for an important 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 for those who make it, remember to fee and evaluate. Get pleasure from!
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Description
This grain-free lemon raspberry almond cake is a real celebration of spring. Entire milk ricotta makes it tremendous moist and fluffy.
4 massive eggs, separated, at room temperature
1/2 cup + 2 tablespoons granulated sugar, divided
1 teaspoon vanilla
Zest of 1 lemon
3/4 cup complete milk ricotta
1 1/2 cups almond flour
1 teaspoon baking powder
1/4 teaspoon kosher salt
1 cup + 1/4 cup frozen raspberries (divided)
1/3 cup sliced almonds
Preheat the oven to 350°F. Calmly 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 clean. Add the almond flour, baking powder, and salt, and stir collectively.
Within the bowl of a stand mixer, whip the egg whites till they kind delicate peaks.
With a spatula, fold the egg whites into the opposite substances, till included. Fold in 1 cup of the frozen berries.
Pour the cake batter into the ready pan. Scatter remaining berries over prime, 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 recent berries. Eat!
Prep Time: 30Cook dinner Time: 45Class: Cake, dessert
Key phrases: Gluten-free cake, grain-free cake, grain-free berry cake, grain-free lemon cake, paleo cake
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