The flourless lemon ricotta cake is a very simple, light, and flourless dessert also suitable for those who are gluten intolerant. Being flourless, the baked sweet ricotta is a moist dessert, a dessert that you can prepare in 10 minutes, rich in protein and can be lightened by reducing the sugar to finish any meal with a delicious dessert, but not too high in calories. I scented it with lemon to make it even fresher and more irresistible, we can also flavor it with vanilla. You can also prepare this delicious ricotta cake with chocolate chips. For the preparation of the baked sweet ricotta, cow’s milk ricotta is fine, but for a more intense flavor, we can also use goat or buffalo ricotta. Let’s see how to prepare the flourless lemon ricotta cake together.
OTHER RICOTTA DESSERTS
- Difficulty: Easy
- Cost: Economical
- Preparation time: 10 Minutes
- Portions: 4 People
- Cooking methods: Oven
- Cuisine: Italian
- Seasonality: All seasons
Ingredients
- 23 oz Ricotta
- 3/4 cup Sugar
- 1/2 cup 0% Fat Greek Yogurt
- 4 Eggs
- Half Lemon
- 1 pinch Salt
- 2 tablespoons Potato Starch
Tools
- Electric Whisks
- Cake Pan 7 inches
Preparation
Whisk the whole eggs with the sugar until they are well foamed. Add the ricotta (I used the packaged one which is drier) and the Greek yogurt. Continue to work with the whisks until you have a homogeneous mixture. If you have used fresh ricotta, you will notice some lumps, don’t worry we will solve this at the end.
Add the potato starch, salt, grated zest and juice of half a lemon. Whisk again. If the ricotta still has lumps, go over it with an immersion blender (or pass it through a sieve before using it).
All that remains is to line a cake pan with parchment paper and pour in the mixture. Bake in a static oven at 340°F for one hour. Remove from the oven and let cool completely. I put it in the fridge overnight before serving.
Storage
Store the cake in the refrigerator for two or three days, especially if it’s warm.
