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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


  • 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


  • 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.