A dense and moist Gluten-Free Thermomix Lemon & Ricotta Cake made using just 6 ingredients!
Prepped in 5 minutes and ready to serve in under an hour... you're going to absolutely love this cake.
There's no secret that sitting down to a quiet coffee and a piece of cake is an all-time favourite thing of mine to do!
This Gluten-Free Thermomix Lemon & Ricotta Cake takes just a few minutes to prepare and is simply delicious.
Just like our gluten-free brownies, this easy cake is completely free from gluten... a great dessert option that everyone can enjoy!
Why You're Going To Love This Recipe
This Gluten-Free Thermomix Lemon & Ricotta Cake is always popular!
- Gluten - Free - whether you're on a gluten-free diet, or simply looking for a delicious cake, this is the perfect recipe!
- 5 Minutes Prep Time -the Thermomix makes it SO easy to prepare this ricotta cake. From zesting the lemon peel to mixing the ingredients... it really is a dream machine!
- Suitable For All Thermomix Models - you can make our Gluten-Free Thermomix Lemon & Ricotta Cake using any of the Thermomix models.
- Versatile - serve this flourless lemon cake warm with cream or ice-cream for dessert, or at room temperature with a coffee for morning tea!
What You Need
Just 6 ingredients are required to make our Gluten-Free Thermomix Lemon & Ricotta Cake!
Please scroll to the recipe card at the bottom of the post for ingredients quantities and the full detailed method.
- Lemon Zest - the Thermomix makes it SO easy to zest lemons! Simply use a vegetable peeler to remove the yellow skin from the lemons and place into the Thermomix bowl. Mix until finely grated.
- Eggs - use large eggs (approximately 60g each) at room temperature.
- Ricotta - use a soft ricotta cheese (such as Perfect Italiano brand)
- Caster sugar - also known as superfine sugar. If you don't have caster sugar, you can use regular white sugar.
- Almond meal - is the same as ground almonds. It is more course however, than almond flour. You can buy almond meal from the dried fruit/nuts section of the supermarket.
- Flaked Almonds - for sprinkling over the top of the cake.
Step By Step Instructions
Have your Gluten-Free Thermomix Lemon & Ricotta Cake prepped in just 5 minutes!
Please scroll to the recipe card at the bottom of the post for ingredients quantities and the full detailed method.
Step 1 - Zest The Lemon
Use a vegetable peeler to peel the yellow lemon skin.
Place it into the Thermomix bowl.
Mix until finely grated.
TIP: Scrape down the sides of the bowl a couple of times to get the finest zest.
Step 2 - Add The Remaining Ingredients
With the lemon zest still in the Thermomix bowl, add the ricotta, eggs, almond meal and caster sugar.
Mix to combine.
Step 3 - Bake
Pour the cake batter into a prepared baking tin.
Sprinkle with flaked almonds and bake for 50-60 minutes or until a skewer inserted into the middle comes out clean.
Expert Tips
- Almond meal is the same as ground almonds. It is more course however, than almond flour. You can buy almond meal from the dried fruit/nuts section of the supermarket.
- Save time by using a vegetable peeler to remove the lemon zest from the lemon and then finely grate it in the Thermomix!
- If you have a springform pan, that is the best option for this cake as it allows it to be easily removed from the tin. Alternatively, you can use a 20cm round cake tin that's been greased and lined.
- Don't overcook the cake - it's meant to be moist and dense (a dessert-style cake).
- If you notice that the almonds are browning too much, simply add a sheet of foil loosely over the top of the cake and continue cooking.
- Test to see if the cake is cooked by inserting a skewer into the centre. It should come our clean or with a few moist crumbs on it.
- Store the cake in an airtight container in the fridge for up to 3 days. Allow to come to room temperature before serving.
- Freeze for up to 3 months. Allow to defrost in the fridge before serving.
FAQs
Yes! This recipe is suitable for use in ALL models of the Thermomix - TM31, TM5 and TM6.
No! This is a moist, dense dessert-style cake. You can serve it warm with cream or ice-cream for dessert or at room temperature with coffee for morning tea.
Insert a skewer into the centre of the cake as the end of the cooking time nears. The cake is cooked when the skewer comes out clean or with a few moist crumbs on it.
Related Recipes
There's nothing easier (or more delicious!) than whipping up a simple cake in your Thermomix!
Here's a few more of our most popular Thermomix cake recipes:
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Thermomix Lemon & Ricotta Cake (Gluten-Free)
Equipment
- Thermomix
- Oven
Ingredients
- 3 lemon zest from 3 lemons
- 3 eggs
- 400 g ricotta
- 240 g almond meal
- 165 g caster sugar
- 20 g flaked almonds
Instructions
- Grease and line the sides and bottom of a 20cm round cake tin with baking paper (a springform pan is best).
- Preheat oven to 160 degrees celsius (150 degrees if using fan forced).
- Use a vegetable peeler to peel off the yellow part of the lemons. Place the peeled lemon rind into the Thermomix bowl.Grate for 20 seconds, Speed 10, scraping down the bowl occasionally.
- When you have a fine zest, add the eggs, ricotta, almond meal and caster sugar.Mix for 20 seconds, Speed 5 or until well combined.
- Pour the mixture into the prepared tin.Sprinkle the flaked almonds over the top.
- Bake for 50-60 minutes or until a skewer inserted into the middle comes out clean.TIP: don't overcook the cake - it's meant to be moist and dense.
Notes
- Almond meal is the same as ground almonds. It is more course however, than almond flour. You can buy almond meal from the dried fruit/nuts section of the supermarket.
- Save time by using a vegetable peeler to remove the lemon zest from the lemon and then finely grate it in the Thermomix!
- If you have a springform pan, that is the best option for this cake as it allows it to be easily removed from the tin. Alternatively, you can use a 20cm round cake tin that's been greased and lined.
- Don't overcook the cake - it's meant to be moist and dense (a dessert-style cake).
- If you notice that the almonds are browning too much, simply add a sheet of foil loosely over the top of the cake and continue cooking.
- Test to see if the cake is cooked by inserting a skewer into the centre. It should come our clean or with a few moist crumbs on it.
- Store the cake in an airtight container in the fridge for up to 3 days. Allow to come to room temperature before serving.
- Freeze for up to 3 months. Allow to defrost in the fridge before serving.
Sonia says
If I just have 375gms of ricotta could I use 25gms of yogurt instead to make the 400gms.
Lucy says
Absolutely!
Lizl says
Made this cake tonight and it is delicious. Didn't change a thing. Plenty of lemon rind but may have cooked it 10 mins longer than recommended although my oven is rubbish and 160 seems quite low heat.
Jorgette says
Thanks so much Lucy will give it a go for Hubby’s bday cake - let you know how it goes x
Jorgette Abella says
Hi Lucy
Help, Just wondering if I need to drain the ricotta before I pop into TM bowl?
Lucy says
Jo Jorgette, if it's particularly runny then I would, yes! If not, it will be fine!
Nicole Baker says
Has anyone used xylitol instead of sugar to reduce carbs in this recipe?
Bridie says
Hi I'm just wondering if I made this the day before would that be ok ? Would I need to put it in the fridge over night ?
Lucy says
Hi Bridie, yes you can make it ahead - but store it in an airtight container in the fridge. 🙂
Sian says
Hi all! really looking forward to making this cake later this week - just wondering though if there would be any dramas in doubling the recipe? I'm assuming it would just need to then be cooked for slightly longer. Thanks in advance 🙂
Lucy says
Hi Sian, yes you would need to cook it for longer!
Angelina says
can you freeze this cake?
Lucy says
Yes absolutely!!
Yvette says
I don't have any almond meal... what can I substitute for it?
Lucy says
Almond meal is pretty essential to this cake! Could you make your own - simply ground the almonds in the Thermomix. 🙂
Rebecca Dunstan says
I made this last night for dessert as I had guests over who are gluten-free. I didn't use quite as much sugar as the recipe said but it turned out lovely anyway. The ricotta texture along with the almond and lemon was really light and subtle.
Thanks for the recipe!
Nadine says
This sounds absolutely delicious! I'm wondering if I could sub the ricotta, or at least half of it for sour cream or Greek yoghurt?
Lucy says
You could definitely try! I can't see why it wouldnt work - but having said that, I haven't actually tried it myself!!
Sally says
Can you make this cake into cupcakes?
Lucy says
Hmm I haven't made it into cupcakes (it is quite dense so I wonder how it would go?)
Mel says
the recipe calls for 1/4 cup lemon zest, that must be wrong - is it zest from 1/4 lemon? i cant imagine how many lemons it would take to get 1/4 cup zest.
Lucy says
Hi Mel, nope that amount is definitely right!! It is 1/4 cup of lemon zest (it's what gives this cake the most beautiful lemon flavour). It takes about 2-3 lemons depending on the size of them. xx
Monika says
I used zest from 1 lemon and 2-3 drops of dōTERRA lemon esssential oil. I just can't imagine how many lemons you would need for 1/4 cup. I also used the juice of 1 lemon. Cake was beautiful with lots of citrus flavour
Lucy says
Fantastic!! I'm so happy you enjoyed it! xx
Margaret says
This is brilliant. Made it for my mum for her birthday as she loves anything lemon. It's quite rich and decadent and I took the left-overs to work the next day - demolished in minutes.
Dannielle@Zamamabakes says
This Cake is brilliant Lucy, I made your conventional version of it last Sunday for a morning tea I hosted Monday, it was a great hit, reminds me of cheesecake only easier 😉
Such a great recipe. Happy FFF xx
Lucy says
Yay!! That's so wonderful to hear Danielle