Lemon, Ricotta and Almond Flourless Cake



Lemon, Ricotta and Almond Flourless Cake=bliss and if that’s not enough I added fresh Raspberries!

This is a light flakey delicious cake.  Perfect for a summer or spring dessert.  Okay, Fall and winter too!

My favorite way to enjoy it is as a  compliment my morning coffee. It’s a bit on the sweet side so cutting back on the sugar still makes a great cake. I prefer it completely cooled, the next day.  The flavors and textures seem to just get better. I didn’t cook much with almond four until I went to the Basque countryside with Aran from Cannell e Vanille now I’m hooked.  It adds the most beautiful texture and flavor to cakes and pastry.  

Just a side note, If you’ve never been to the Basque region of Spain near the French boarder on the Atlantic coast I can’t recommend it highly enough.  I went two years ago and will carry it in my heart forever. I’ve written a bit about my time there HERE.


When ever possible use fresh ingredients.  I buy fresh eggs fresh from the farm any chance I can get them.  They are far superior to what you get sitting on the shelf in the grocery store. Our friends have just built a new home for their new chicken family.  We already are spoiled by the honey from their hive and soon were hoping to enjoy a few super fresh eggs from time to time.  The chicks are too young yet so for now we just enjoy visiting them and holding them. It’s always a treat to spend time with Ali and Tom.  Their garden is a treasure trove of so many good things. You can see Ali’s efforts HERE.


Lemon, Ricotta and Almond Flourless Cake

(Adapted from Donna Hay Magazine Winter June-July 2013)


  • 1 stick unsalted butter, softened
  • 1 1/3 cups caster sugar (super fine sugar)
  • 1 vanilla bean, split and seeds scraped
  • 1/4 cup lemon zest
  • 4 eggs, separated and at room temperature
  • 2 1/2 cups almond meal
  • 10 1/2 oz ricotta
  • sliced almonds, to decorated
  • powdered sugar, for dusting


  • Heat oven to 325°.
  • Line the base and sides of a round cake tin with baking paper and set aside.
  • Place the butter, caster sugar, vanilla seeds and lemon zest in an electric mixer and beat for 8-10 minutes or until pale and creamy.
  • Scrap down the sides of the bowl, then gradually add the egg yolks, one at a time, continuing to beat until fully combined.
  • Add the almond meal and beat to combine.
  • Fold ricotta through the almond meal mixture.
  • Beat the egg whites in a clean bowl with a hand-held electric mixer until soft peaks form.
  • Gradually add the remaining sugar to the egg whites mixture and whisk until stiff peaks form.
  • Gently fold a third of the egg whites into the cake mixture.
  • Repeat with the rest of the egg whites.
  • Pour the mixture into the prepared cake tin, smooth the top with a spatula knife, decorate the cake with almond flakes, and bake for 40-45 minutes or until cooked and firm to touch.
  • Allow to cool completely in the cake tin.
  • Dust with icing sugar to serve.

I had just picked up some beautiful nasturtiums and cornflowers from Middlebury Farms at the farmers Market and decided to use them to top this cake. 

If you use instagram or twitter be sure to follow me.  If you try any of my dishes and post pictures of them tag them #tableanddish or tag me @tableanddish so I can follow you. You can see mine at  Table and Dish on Instagram . I love seeing the variations my friends come up with.


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