Lemon and almond ricotta cake
A soft, moist Italian style cake with fresh lemon and no flour at all. Sweetened with erythritol, so it suits a no added sugar diet.
- Time1 hr 10
- LevelEasy
- Costabout £0.69 a head
- Oven170°C (150°C fan)
Cost is worked out from Aldi and Tesco shelf prices in October 2026. Your shop and brands will differ.
Ingredients
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Method
- 1
Heat the oven to 170°C (150°C fan). Grease a 20 cm round cake tin with the butter and line the base with baking paper.
- 2
In a large bowl beat the egg yolks with the erythritol for 3 minutes until pale and thick. Beat in the ricotta, lemon zest, lemon juice and vanilla.
- 3
Stir in the ground almonds and baking powder until smooth.
- 4
In a clean bowl whisk the egg whites to soft peaks. Fold a spoonful into the batter to loosen it, then gently fold in the rest so you keep the air in.
- 5
Scrape into the tin, level the top and scatter over the flaked almonds. Bake for 40 minutes until risen, golden and a skewer comes out clean.
40 min - 6
Cool in the tin for 15 minutes, then turn out. The cake is very soft while warm and firms up as it cools. Keep it in the fridge for up to 3 days.
Double check before you cook. Recipes can contain mistakes. Any diet labels come from the ingredients as written in this recipe and are a guide, not a guarantee. Always check every ingredient and the packet label for allergens and cross contamination, and ask your doctor or dietitian what is right for you, especially with coeliac disease, diabetes or a serious allergy. This is not medical advice.