La Différence

La Différence
A passion for food

Monday, 6 April 2015

Lemon, Almond & Ricotta Cake - Gluten Free






I turned out my kitchen cupboards the other day to find that I had 3 large packets of ground almonds with their expiry date looming. What better way of using them up than this gluten-free Lemon, Almond & Ricotta Cake.

It's a really simple recipe, basically swopping flour for the almonds and perfect for any of you who are wheat intolerant.

This recipe is taken from my Dorlicious Page 

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This recipe will serve at least 10 good portions

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You'll need an 11" /28cm loose bottomed baking tin, greased and lined with baking parchment

If you prefer to measure rather than weigh your ingredients here's a handy Conversion Chart

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Set the oven to 160c/325f/gas mark 3

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The ingredients

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350g/12½oz softened butter (I used salted)

400g/14oz caster sugar

600g/1lb 5oz ground almonds

1 tsp baking powder 

6 large eggs

2 large unwaxed lemons zested & juiced (if you can find any Amalfi lemons all the better)

a 250g/9oz tub of Ricotta cheese 

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Method

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In a large bowl beat together the sugar & butter until light & fluffy

Beat in the eggs one at a time

Add the almonds and the baking powder & lightly mix through

Add the zest & juice of the lemons along with the Ricotta and mix gently but thoroughly

Place the mixture into the lined tin and level it.

Place on a baking sheet then pop into the centre of the oven

Bake for around 50 minutes, then turn the oven down to 150c/300f gas mark 2

I baked mine for approx 1 hour 15 minutes but ovens vary. Check after an hour.

If it's browning too quickly, loosely cover with a sheet of baking parchmentm or foil 

Just make sure that there's no wobble in the centre of the cake and if a skewer is inserted it comes out clean

It should be golden brown with a slight spring when touched

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Leave to cool in the tin on a wire rack.  Don't  be tempted to remove it until it's relatively cool . It's a moist cake and is liable to break easily. It would be better placed in the fridge for a little while to help it firm up.

I'm greedy, cut mine too early and managed to break the cake in half arghhh!!!! I won't be doing that again.





10 comments:

  1. This comment has been removed by a blog administrator.

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  2. absolutely delightful, thank you

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  3. What is caster sugar? Never mind. I just read another recipe and it called for caster (super fine) sugar. But thank you. BTW you have a picture at the top of your recipe page, a slice of pie, and I would like to know if that's a chess pie? I've been looking for a lemon chess pie recipe. Can you direct me to such?

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    1. Thanks so much your questions...the pie at the top of the page is baked custard tart..you'll find the recipe on the blog using the blog search tab...x Dor

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  4. you say set the oven to 325c to bake, then say turn down to 330c, not sure what that means?

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  5. In Fahrenheight it's 325F turned down to 300F or in Centigrade 160C turned down to 150C. Hope this helps x

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  6. Is this really the correct amount of butter...350g/12½oz softened butter?? By my calculation that's a little over 3 sticks of butter?! Seems like a lot and is 2-3 times as much in other recipes.

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    1. In relation to the weight of the other ingredients... it's a large cake ... this is Absolutely the right amount... it's basically a sponge cake which is normally exactly the same weight of, flour, sugar, butter & eggs ...in fact this is slightly less butter than the normal sponge cake because of the fat in the almonds... please try it... I've had hundreds of people who have and it's turned out well for all of them

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  7. This cake is just beautiful. It looks so soft and tender. I can't wait to give it a try!

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I love sharing my recipes with you all...please feel free to comment ..it's great to get some feedback ♥