Gluten-Free Almond Ricotta Cake
This gluten-free ricotta cake is soft, moist, and tender, with a delicate almond flavor and a creamy texture from whole milk ricotta. It's an easy gluten-free cake that comes together in just a few simple steps. The cake is delicious on its own, but it pairs very well with homemade blueberry compote.
Ingredients
- ¾ cup almond flour
- ¾ cup cornstarch
- 1 cup granulated sugar
- 2 teaspoons baking powder
- Pinch of salt
- 3 eggs, room temperature
- 1 cup ricotta (200g)
- ½ cup cream cheese
- 1 teaspoon vanilla extract
- 1 teaspoon lemon zest, optional
Instructions
- Preheat the oven to 350°F (180°C). Lightly grease a 9-inch round cake pan. For easier removal, you can also line the bottom with parchment paper.
- Whisk almond flour, cornstarch, sugar, baking powder, and salt in a large bowl. Set aside.
- In another bowl, beat the eggs, ricotta, cream cheese, lemon zest (optional), and vanilla extract until smooth.
- Add the wet ingredients to the dry ingredients and fold gently until just combined. Avoid overmixing the batter.
- Pour the batter into the prepared pan and smooth the top. Bake for about 50 minutes, or until the cake is golden brown and a cake tester inserted into the center comes out clean.
- Let the cake cool before removing it from the pan. The center will continue to set as the cake cools, so don't rush this step.
- Serve the cake with blueberry compote or plum compote.
Notes
Store the cake covered in the refrigerator for up to 5 days. You can freeze it in an air-tight container or freezer bag for up to 3 months. Separate the cake from the blueberry sauce for the best results.