Description
This grain-free lemon raspberry almond cake is a true celebration of spring. Whole milk ricotta makes it super moist and fluffy.
Ingredients
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4 large 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 whole 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
Instructions
- Preheat the oven to 350°F. Lightly grease the bottom and sides of an 8” or 9” round springform pan with oil or butter. Sprinkle 2 tablespoons of sugar into the bottom of the pan.
- In a large mixing bowl, beat together the egg yolks, remaining ½ cup sugar, vanilla, lemon zest, and ricotta until smooth. Add the almond flour, baking powder, and salt, and stir together.
- In the bowl of a stand mixer, whip the egg whites until they form soft peaks.
- With a spatula, fold the egg whites into the other ingredients, until incorporated. Fold in 1 cup of the frozen berries.
- Pour the cake batter into the prepared pan. Scatter remaining berries over top, followed by almonds. Bake on the center rack of the oven for about 45 minutes, until it’s golden brown and a toothpick inserted into the center comes out clean.
- Remove the cake from the oven and allow it to cool in the pan for 15 minutes. Run a knife around the edge of the pan to loosen the sides, then turn the cake out onto a serving plate.
- Serve with whipped cream and fresh berries. Eat!
- Prep Time: 30
- Cook Time: 45
- Category: Cake, dessert
Keywords: Gluten-free cake, grain-free cake, grain-free berry cake, grain-free lemon cake, paleo cake