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!
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!
What are your favourite gluten-free cakes?
Thermomix Lemon & Ricotta Cake (Gluten-Free)
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
- Grease and line the sides and bottom of a 20cm round cake tin with baking paper.
- Preheat oven to 160 degrees celsius (140 degrees if using fan forced).
- Place the lemon rind into the TM bowl.
- Grate on Speed 10 for 20 seconds, scraping down the bowl occasionally.
- When you have a fine zest, add the eggs, ricotta, almond meal and caster sugar.
- Mix on Speed 5 for 20 seconds or until well combined.
- Pour the mixture into the tin.
- Sprinkle the flaked almonds over the top.
- 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).
- Sprinkle over a little icing sugar just before serving.
- This can be served on it's own or with a little yoghurt or ice-cream.
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