Italian Almond, Ricotta and Lemon Cake (Gluten Free)

Well, I had been avoiding doing another foodie post, despite having been in the mood to cook, in between working on my new book, but guess this recipe got the better of me. If you are wanting to cook without flour (i.e. gluten free) or just plain want a change from the usual Victoria Sponge, then this is the recipe for you (apologies to those of you who may have nut allergies though). I made this from scratch yesterday (the only assistance I had was from hubby who very kindly beat the egg whites, whilst I was beating the yolks and sugar together). I don't often make cakes let alone deserts as I am far more of a savoury food foodie, but I have to say, if I could send the taste across to you right now, you would just love it.

So here is the recipe and simple instructions. I have to send huge thanks to not only the above mentioned website but also Alida Zamparini and her blog My Little Italian Kitchen who was the originator of it. For someone who rarely makes cakes let along blogs about them, this recipe was simple to follow, as long as you do follow it, and simple to make. The end result is absolutely delicious and it was well worth my time spent in the kitchen yesterday afternoon listening to my Ipod which (now I have let my secret out of the bag) how I like to cook/create. I may well tinker with this recipe at some point in the future but I never do so unless I have at least made a recipe once. Happy cake making all and enjoy the results/fruits of your labour if you do decide to give this a good. Here are a few piccies to wet your appetite. Thanks for looking and taking an interest and I hope this recipe works out as well for you as it did for me.

10 oz Ground Almonds

8 oz Ricotta Cheese

4 oz Caster Sugar

4 Eggs

Salt to taste

4 oz Melted Butter

Almond Flakes (the more the merrier as far as I was concerned but it should be about 5 tbsp)

Zest of one unwaxed lemon (though I actually added zest from two lemons)

2 tbsp Vanilla Extract

And as for the method:-

Pre-heat your oven to around 160c (320f). Whip the egg yolks with the sugar. Then add the melted butter (at room temperature), the Ricotta, Ground Almonds, Lemon zest and Vanilla Extract. Whip the egg whites (remembering that they need to be at room temperature or they just won't do a thing) with the required amount of salt (I used about half a teaspoon of Low-Salt). Then you gently add/fold the egg whites to the remaining mixture. Pour the mixture into your greased mould and level it with a spoon. Wet the almond flakes (this prevents them from burning during cooking) and sprinkle them across the top of the cake. Cook the cake for 40 minutes in the oven. I discovered that mine needed about 5-10 minutes longer but then I was also cooking our roast dinner at the same time. It is better to put 40 minutes and if when you check it and the cake still has a bit too much movement, then just at a big extra. I then left my cake to cool in my silicone mould rather than attempt to plate it straight away, but as long as you allow a little cooling time I guess you can plate it when you like. I've attached some photos of various stages just to wet your appetite. Happy cake baking from someone who usually makes a complete mess of them :)

#Cakes #GlutenFree #ILoveItalianFoodorg #AlidaZamparini #healthfashionfoodieblogmutterings