This naturally gluten-free ricotta cake uses cornmeal for a unique, moist texture.
In short: Discover how to prepare a sophisticated almond and ricotta cake that relies on ground almonds and cornmeal instead of wheat flour. This recipe produces a dense, flavorful dessert finished with a bright lemon syrup glaze.
The recipe calls for a base of 500 mL of ground almond meal and 250 mL of fine cornmeal, creating a structure that is naturally gluten-free. The process begins by creaming 125 mL of softened butter with honey and lemon zest, followed by the addition of egg yolks and ricotta cheese.
To achieve the cake's light texture, egg whites are whipped to soft peaks with sugar and folded into the batter. After baking in a 9-inch springform pan for 45 to 50 minutes, the cake is finished by piercing the surface and soaking it with a boiled lemon juice and sugar syrup.
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Sources
- Summary by Intellect · source: Almond Lemon Ricotta Cake - Accidentally Gluten Free
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