July 25, 2024


Health Can Do

Almond Lemon Cake with Ricotta Icing

2 min read

It’s time to get your bake on with this deliciously gentle and zesty cake. I’ve perfected the blend of almond meal, desiccated coconut, lemon juice and baking soda to make for an irresistibly fluffy texture – and it is gluten totally free! Topped off with creamy ricotta icing and a drizzle of honey, furthermore contemporary strawberry slices and pistachios supplies the ending contact to make this creation seem as attractive as it tastes.

Get pleasure from, 

Jess x

Serves: 10


  • 2 cups (220g) almond food
  • ¾ cup (65g) desiccated coconut
  • 1 tsp baking powder
  • 1 tsp baking soda
  • 3 eggs
  • ½ cup maple syrup
  • 2 tbsp lemon juice
  • 1 tsp vanilla extract 
  • 2 tsp lemon zest

For the icing:

  • 300g (10.5oz) clean ricotta, or coconut yoghurt/product for dairy-free
  • 2 tsp maple syrup
  • 1 tsp vanilla extract
  • 8 strawberries, sliced
  • ¼ cup pistachios, about chopped
  • 2 tbsp honey, to drizzle


Preheat the oven to 180°C or 360°F. Line the base and sides of a springform cake tin with baking paper. We utilised a 20cm tin.

In a big mixing bowl incorporate the almond meal, desiccated coconut, baking powder and baking soda. Whisk to blend and clean out any lumps.

In an additional mixing bowl, whisk with each other the eggs, maple syrup, lemon juice and vanilla.

Pour the soaked elements into the dry. Gently fold alongside one another working with a spatula, you do not want to overmix the batter. Include in the lemon zest and fold all over again.

Spoon the cake batter into the lined cake tin. Bake in the pre-heated oven for 35 minutes.

Even though the cake is baking, put together the ricotta icing. Include the maple and vanilla to the ricotta and stir until integrated. Transfer to the fridge till the cake is prepared to ice.

At the time the cake is cooked, eliminate from the tin and allow for to amazing in the tin for 10 minutes. Then take out from the tin and interesting on a wire rack. When great, use a spatula or spoon to spread the ricotta icing above the top of the cake. Leading with strawberry slices, chopped pistachios, a drizzle of honey and extra lemon zest.

Keep saved in an airtight container in the fridge for up to 3 times.

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