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Lemon, ricotta and coconut cake recipe
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Prep Time:
15 minutes
Cook Time:
35 minutes
Total Time:
50 minutes
Healthy lemon ricotta cake with gluten-free option. Tangy lemon infused ricotta cake with coconut undertones. Serve with yogurt for a creamy twist. Chill for 3 hours for a delightful treat.
Ingredients:
  • 2 eggs
  • 80ml (1/3 cup) honey
  • 1 tsp vanilla bean paste
  • 300g smooth ricotta
  • 4.00 gm gluten-free baking powder
  • 100g (1 cup) almond meal
  • 45g (½ cup) desiccated coconut
  • 1 lemon, rind finely grated, plus 2 tsp thin strips of lemon rind, extra
  • 42.00 gm lemon juice
  • 10.40 gm shredded coconut, lightly toasted
Instructions:
  • Preheat your oven to 180°C (160°C fan forced). Grease and line a 20cm round springform pan with baking paper for easy release.
  • In a large bowl, use electric beaters to whip together the eggs, honey, and vanilla until airy and doubled in volume. Incorporate the ricotta and continue to beat until well combined.
  • 1. Combine the sifted baking powder, almond meal, desiccated coconut, lemon rind, and juice until mixed. Pour the mixture into the prepared pan, smooth the surface, and bake for 30-35 minutes until a skewer comes out clean. Let it cool for 10 minutes, then remove the pan's side and cool completely. Serve with shredded coconut and extra lemon rind on top.

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