Ricotta Lemon and Almond Cake

Sep 19, 2017


Thanks to Rilka Warbanoff and Foodland.

Serves 8 to 10


400 g ricotta

3 eggs beaten

1/4 cup grated lemon zest

2 cups almond meal

3/4-cup xylitol

1/4 cup flaked almonds

Icing sugar for dusting


Grease and line the sides and bottom of a 20cm round cake tin with baking paper.

Preheat oven to 160c

Place the ricotta, eggs, lemon zest, almond meal and xylitol into a large bowl.

Beat until smooth and well combined. Pour the mixture into the tin.

Sprinkle the flaked almonds over the top.

Bake for 50-60 minutes or until a skewer inserted into the middle comes out clean.

Serve on it's own or with a little yoghurt or ice cream. Delicious warm or cold!