Lemon-Almond Ricotta Cake (Sugar-Free + Gluten-Free)

INGREDIENTS

• 1 stick of unsalted grass-fed butter, softened

• 200 grams of monk fruit sugar, divided in half

• 1 teaspoon of vanilla extract

• 1/4 cup lemon zest (3-4 lemons)

• 4 eggs (yolks and whites separated, yolks each in separate ramekin)

• 240 grams of almond meal

• 469 grams of ricotta

• flaked almonds for decoration

Appliances: Scale, zester, hand or stand mixer with paddle and whisk attachments, food processor, 8-in springform cake pan.

INSTRUCTIONS

1. Heat oven to 355 degrees F and line the base and sides of the cake pan with parchment paper.

2. Place 100g of the monk fruit sugar and the lemon zest in a food processor and blitz until finely ground. Then with your hand or stand mixer and paddle, beat the butter, vanilla, and sugar/zest mix together for about 10 minutes until pale and creamy.

3. Add the egg yolks one at a time, beating the mixture well after each egg yolk is added.

4. Add the almond meal and beat to combine.

5. Gently fold the ricotta through the almond mixture. Remove to a clean bowl to rest.

6. Beat the egg whites in a clean bowl until soft peaks form. Gradually add the remaining sugar to the egg whites and whisk until stiff peaks have formed. Mix a third of the egg whites into the cake mixture, then gently fold in the rest of the egg white mixture.

7. Pour the mixture into the prepared cake pan, and smooth the top.

8. Bake for 45-50 minutes until cooked and firm to the touch.

9. Allow the cake to cool completely in the cake pan before removing it.

10. Sprinkle flaked almonds on top and serve! Will keep for a few days in the fridge.