Thermomix Lemon & Ricotta Cake

Thermomix Lemon & Ricotta Cake (Gluten-Free)

If you’re after a quick and easy cake that is also gluten-free, then this Thermomix Lemon & Ricotta Cake is just what you need. It’s deliciously moist and has the yummiest flavour! There’s really no beating that lemon, ricotta and almond combination!

Thermomix Lemon & Ricotta Cake

The best thing about this cake is that it will take you less than 5 minutes to prepare. Yep, seriously. From start to finish, 5 minutes is all it takes! I absolutely love the fact that you can grate your lemon zest in the Thermomix… it’s just SO much easier! Then it’s just a matter of adding in the rest of the ingredients, mixing it all together and pouring it into your favourite cake tin. Oh and then adding a little sprinkle of flaked almonds on top just before cooking – they give the cake a delicious crunch!

Thermomix Lemon & Ricotta Cake

What are your favourite gluten-free cakes?

Thermomix Lemon & Ricotta Cake

Thermomix Lemon & Ricotta Cake (Gluten-Free)

A simple gluten-free lemon & ricotta cake.
Prep Time 5 minutes
Cook Time 50 minutes
Total Time 55 minutes
Servings 8

Ingredients

  • 400 g ricotta
  • 3 eggs , beaten
  • ¼ cup grated lemon zest
  • 2 cups (240g) almond meal
  • ¾ cup (165g) caster sugar
  • ¼ cup (20g) flaked almonds
  • Icing sugar , for dusting

Instructions

  1. Grease and line the sides and bottom of a 20cm round cake tin with baking paper.
  2. Preheat oven to 160 degrees celsius (140 degrees if using fan forced).
  3. Place the lemon rind into the TM bowl.
  4. Grate on Speed 10 for 20 seconds, scraping down the bowl occasionally.
  5. When you have a fine zest, add the eggs, ricotta, almond meal and caster sugar.
  6. Mix on Speed 5 for 20 seconds or until well combined.
  7. Pour the mixture into the tin.
  8. Sprinkle the flaked almonds over the top.
  9. Bake for 50-60 minutes or until a skewer inserted into the middle comes out clean (don't overcook the cake though, as you want it to be nice and moist).
  10. Sprinkle over a little icing sugar just before serving.
  11. This can be served on it's own or with a little yoghurt or ice-cream.

 

Comments 21

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  1. 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.

  2. 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.

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      Author

      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

    2. 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

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      You could definitely try! I can’t see why it wouldnt work – but having said that, I haven’t actually tried it myself!!

  3. 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!

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      Author

      Almond meal is pretty essential to this cake! Could you make your own – simply ground the almonds in the Thermomix. 🙂

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  4. 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 🙂

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