I’ve been looking for an easy, but elegant gluten free cake recipe for a long time, so when I found this one from CarrieD Away on Pinterest, I just knew I had to try it. Now I am not gluten free myself, but quite a few people I know here in Norway are and being one to include everyone when I have parties, having a great gluten free cake recipe on hand is a no-brainer. The weird thing with most gluten free cakes is that they taste funny. Seriously funny – and not in a good way. Most are too dry, chalky or flavorless. Or if they are palatable, they are very expensive or are made with ingredients that aren’t commonly found in grocery stores here in Norway. So again, when I found this recipe, I thought I’d hit the jackpot.
This gluten free cake is made moist with ricotta cheese, an Italian soft cheese which can easily be made at home with 2 liters of milk, salt and lemon juice. If you can’t find ricotta in your local grocery store, want to save a few pennies or just want to try out my homemade recipe for the stuff, you’ll certainly be pleased with the results. One recipe of my homemade ricotta is just enough for this cake recipe. As a side note, I’ve tried this cake topped with sliced, blanched almonds and with a simple cream cheese frosting – both are great.
- 120g (1/2 cup) butter, softened at room temperature
- 400g (2 cups) powdered sugar
- Seeds from 1 vanilla bean
- The zest of 1 lemon
- 1 tablespoon lemon juice
- 1 teaspoon almond extract
- 1 teaspoon orange extract
- 4 eggs, egg whites and egg yolks separated and at room temperature
- 200g (2½ cups) finely ground almonds
- 500ml (2 cups) ricotta cheese
- Almonds, sliced and blanched (optional)
- Heat oven to 200C/400F. Spray a 26-cm springform pan with non-stick cooking spray, set aside.
- Beat the softened butter, ½ of the powdered sugar, vanilla extract, lemon zest, lemon juice and the extracts in a standing mixer or with a hand mixer until very creamy and fluffy. On medium speed in a standing mixer, this should take 5-6 minutes.
- Add one egg yolk at a time to the mixture, and mix until fully combined. Do this until all egg yolks have been incorporated. Add almond meal and mix until well combined.
- Gently fold in the ricotta. Set mix aside.
- In a separate bowl beat egg whites and the rest of the powdered sugar until soft peaks are formed. Gently fold the egg white mixture into the cake batter. The whipped egg whites give this cake lift and if you overmix them into the rest of the cake batter, the cake will get dense and won’t give you the texture that makes this cake so amazing.
- Pour the cake batter into the prepared springform pan and cover with the sliced almonds (optional). Bake for 25 minutes uncovered, then cover the top of the pan with a sheet of aluminum foil before returning to the oven for another 40-45 minutes of baking.
- The cake is cooked when it is firm in the middle, but still a bit wobbly. Don’t worry – the cake will firm up as it rests. Allow the cake to rest for at least 90 minutes, then serve.