Torta di ricotta e limone (lemon ricotta cake)
A tender, moist lemon cake with a soft cheesecake-like crumb, thanks to a tub of ricotta in the batter. Gluten free and easy.
- Time1 hr 10
- LevelEasy
- Costabout £0.54 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
Tick what you need to buy. It goes on your shopping list.
Method
- 1
Heat the oven to 170°C (150°C fan). Butter a 20 cm round tin and line the base with baking parchment.
- 2
Beat the ricotta, 100 g of the caster sugar and the egg yolks together until smooth. Stir in the melted butter, lemon zest and juice.
- 3
Mix the flour, baking powder, xanthan gum and salt, then fold into the ricotta mixture until just combined.
- 4
In a clean bowl whisk the egg whites to soft peaks. Add the remaining 50 g sugar a spoonful at a time and whisk until stiff and glossy.
- 5
Fold the whites into the batter in two batches, gently, keeping as much air in as you can.
- 6
Pour into the tin and bake for 40 minutes, until golden and a skewer comes out clean.
40 min - 7
Cool in the tin for 15 minutes, turn out onto a rack and dust with icing sugar once cold.
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.
