ITALIAN LEMON RICOTTA
CAKE
This cake is moist and buttery. It is more that way than the original cake recipe, as almond flour is already quite high in fat. It has a distinct lemony flavor and buttery mouth feel. I have never had Butter Cake before, but I am guessing that the texture of this cake is not too far off from that popular cake. This Italian Lemon Ricotta Cake will have its own unique flavor however.
I left it outside the fridge for 24 hours, but after that it should be refrigerated. It becomes denser on refrigeration, but don't worry, you can nuke a slice briefly as needed and serve with Creme Fraiche and strawberries. I use frozen strawberries - nuke, slice and sweeten. It is almost along the lines of shortcake, but this cake is different, of course. A lovely alternative and a wonderful use of healthy ricotta cheese!
I found myself having this as a delicious breakfast treat! What a way to wake up! And, it satiates for hours unlike other sugary desserts. It is traditionally served after a meal or for breakfast with fruit.
This is a low-carb version of the classic Italian Lemon Ricotta Cake which originated in Sicily.
An easy cake to make, this is bound to please the man of the house. How do I know? lol
If you would like to increase the lemon flavor in this cake, feel free to add 1 to 2 tablespoons of fresh lemon juice!
The batter is moist. Smooth it in the springform pan with the back of a spoon. The cake will rise and then later fall again due to the amount of moisture in this cake. I used creme fraiche but if you prefer you can simply use sweetened whipped cream for garnishing the cake and then don't forget the strawberries as that is sooo good! Some people simply dust the top of the cake with powdered sweetener, but it will disappear over time into the cake. It should therefore be dusted on top of the cake right before serving.
Ingredients:
1/2 cup butter, softened (125 mL)
Liquid sweetener to equal 11/4 cups sugar (300 mL)
1/2 cup allulose blend sweetener (125 mL)
15 oz whole milk ricotta cheese (425 g)
4 large eggs
1 tbsp lemon zest, finely chopped (15 mL)
1 tsp vanilla extract (5 mL)
13/4 cups Gluten-Free Bake Mix 2, (425 mL)
OR 2 cups Keto BakeMix (500 mL)
1/4
cup vanilla whey protein powder, OR more bake mix (60 mL)
1/2
tsp baking powder (2 mL)
1/2
tsp baking soda (2 mL)
1/8
tsp salt (0.5 mL)
Instructions:
Preheat the oven to 350°F (180°C). Grease and “flour” (use bake mix or almond
flour) a 9-inch (23 cm) springform pan.
In bowl with mixer, mix butter, liquid sweetener,
allulose blend and ricotta cheese. Mix
for 5 minutes on medium speed. Add eggs
one at a time while mixing. Add lemon
zest and vanilla extract; continue mixing briefly. Add in dry ingredients and mix until smooth.
Turn out into the prepared springform pan.
Bake 40 to 45 minutes, or until a cake tester inserted in the center of
the cake comes out clean. Let the cake
cool 10 minutes before removing the collar of the springform pan.
In medium bowl, combine Gluten-Free Bake Mix 2, OR Keto Bake Mix, vanilla whey protein powder, OR more bake mix, baking powder, baking
soda and salt.
Yield: 12 large servings
1
serving
222.7
calories
10.2
g protein
17.4
g fat
0.1 g fiber
5.5
g net carbs
Other Baking with Ricotta you may enjoy:
Chocolate Chip Mint Cheesecake
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Lemon Ricotta Cookies
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