Lemon, Almond and Ricotta Cake
Lemon, Almond and Ricotta Cake
This light and lovely gluten-free cake is packed with good-quality protein to supply important amino acids to build and repair the body, make hormones and support lean muscle growth. Having protein with meals is important for maintaining a healthy weight by curbing hunger and sugar cravings and helping keep blood sugar levels balanced.
Servings
6
Prep time
Cook time
Recipe
Ingredients
- 250g ricotta
- 4 organic eggs, separated
- 1/3 cup raw honey
- Juice & zest 1 lemon
- 250g almond meal
- 1 tsp vanilla bean paste or extract
- Juice & zest from 1 lemon
- 1⁄4 cup raw honey
- 1/3 cup pistachios, roughly chopped
Method
- Preheat oven to 150°C and grease and line a 20cm round cake tin.
- Place ricotta, egg yolks, honey, lemon juice and zest in a large bowl and beat with a hand mixer.
- In a separate bowl, beat egg whites until soft peaks form. Fold half the egg whites into the ricotta mixture and then fold in the remaining ingredients.
- Pour mixture into the cake tin and bake for 50 mins or until golden and a skewer comes out cleanly from the centre.
- To make the lemon syrup, add lemon juice and honey to a small saucepan and bring to the boil for 4 mins until it starts to thicken.
- Allow your cake to cool before removing it from the tin.
- Drizzle syrup over your cake and cover in pistachios.
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