Gluten Free Lemon Ricotta Cake – Options

Cakes with either Ricotta cheese or homemade cottage cheese I make on regular basis. They belong to our favourite everyday cakes, marrying together baking with soft cheeses and citrus and other tart fruit purees. These two additions to gluten free batters make intensely flavoured cakes with relatively dense, but soft and moist texture. The batter itself allows to bake cakes in pans with different shapes and sizes, and to use thinly sliced fresh apples or pears, that add an extra texture to the bite.

Both apples and pears do not need to be cooked, and are just inserted into the batter before cake baking.

The cake is moist enough to be served on its own, but with Creme Anglaise as a sauce, makes an absolutely divine dessert.

Cake decoration may be as simple as dusting with icing sugar, or using plain sugar icing or the icing with white chocolate.

The choice of ingredients, both in wet and dry category, is also flexible. Cooked lemon puree can be used on its own, as fruit puree ingredient for a very intense citrusy flavour, or can be diluted in half by thick sour cream or creme fraiche for more mild cake. Depending on how fine rice flour is, two proportions of rice flour to almond meal can be used. And finally, sugar quantity in the recipe can be lowered, compensated with plenty of sugar icing on top of the cake.


  • 3 large eggs
  • 150g sugar
  • 10g vanilla sugar (vanilla extract or vanilla paste can be used instead)
  • 200g ricotta cheese
  • 100g cooked thick whole lemons puree
  • 100g rice flour
  • 100g almond meal
  • 8-9g baking powder


  • 1 apple or pear, cored and thinly sliced
  • unsalted butter to grease baking tin
  • icing sugar or sugar icing to decorate the cake

60g almond meal and 160g rice flour can be used as another option for dry ingredients mix.

50g thick cooked lemon puree and 50g of 45% sour cream can be used instead of 100g of lemon puree.

Lemon puree can be replaced with another tart fruit puree, in my case I baked one of the cakes with 50g of tart apricot puree and 50g of 45% Coles sour cream.


  • cook whole lemons in boiling water until soft, the timing depends on type and size of lemons used (it might take from 30 to 70 minutes
  • cut them open, do not use liquid to blend lemons into thick puree
  • if lemon puree is not only acidic, but also very bitter, replace half of puree with sour cream

  • prepare baking tin, I like to use springform pans
  • grease the sheet of baking paper with butter
  • grease the sides of the springform pan
  • assemble the pan, using the sheet of baking paper on the bottom, that will help to transfer the cake to a serving plate or board
  • prepare and slice apple or pear (if using)
  • mix well dry ingredients (rice flour, almond meal and baking powder) by whisking in a wide bowl
  • in the second bowl mix ricotta cheese with lemon puree (or lemon puree and sour cream) into homogeneous paste, if using lemon puree with sour cream option, you can add 1 tea spoon of lemon zest
  • beat eggs with sugar and vanilla sugar until triple in volume
  • add 2-3 table spoons of beaten eggs to ricotta lemon paste, mix or whisk until it reaches even, smooth texture
  • add the rest of eggs mixture, whisk to mix
  • add dry ingredients, mix all ingredients together with a whisk
  • the texture of the batter will depend on the texture of Ricotta cheese, thickness of lemon puree and type of rice flour used
  • if the batter is too thick add table spoon of milk, if it is too runny, add rice flour by tea spoons
  • pour the batter into prepared pan
  • insert apple/pear slices, push them down nearly to the very bottom of the pan
  • bake in preheated to 170C fan forced oven for 45-50-55 minutes, timing depends on the shape of the pan used; the lower the batter layer, the shorter time it will take to bake the cake
  • fully baked cake is firm to the touch, its edges are separated from the sides of the pan, and inserted toothpick comes out dry
  • take off the sides of the springform pan, rest the cake for 5-10 minutes, transfer the cake to a wire rack, do not separate from the baking paper yet
  • rest another 5-10 minutes on a wire rack, transfer the cake to a serving plate/board
  • the cake cuts perfectly without any crumbs

Find different variations of the cake shapes and serving suggestions on the photos below.


11 thoughts on “Gluten Free Lemon Ricotta Cake – Options

    1. Thank you! They are all done by my husband, it is interesting how these photos remind the taste of the food and circumstances when they were taken. They bring back nice memories.

  1. This recipe is a stunner. I love your photography and writing style. Luckily, I just bought a big container of almond meal and look forward to using it. I want to marry this recipe. Do you know if I can sub the rice flour for oat flour? Thanks for sharing this recipe, and I’m looking forward to future posts! 🙂

    1. Thank you. I think you can replace rice flour with oats. I have never worked with oats flour, we do not have any gluten free version. You might have to watch batter consistency, and adjust flour quantity a little. But overall it is quite a forgiving batter. My husband takes all credit for photography and I try to write discussing all minor details to make sure that even beginners in gluten free baking succeed.

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