This Flourless Raspberry Lemon Ricotta Cake is a tender gluten-free dessert or breakfast cake made with almond flour and flavoured with fresh or frozen raspberries and lemon. This is a reliable recipe that never fails me!
Flourless Raspberry Lemon Ricotta Cake came out of my oven today! We needed a pick-me-up in this time of sheltering at home and a cheerful cake seemed to be a good antidote for the stay-at-home blues. And besides, who can resist fresh raspberries?
This ricotta cake recipe is a favourite in my home, mainly because you'd never guess it was gluten free. There's no gritty or sandy taste that you may have experienced in some baked goods made with gluten-free flour blends.
I've made variations of this cake before, first with this recipe for Flourless Lemon Almond Cake with Blackberry Coulis, next with Flourless Cherry Almond Ricotta Cake, and today with this Raspberry Lemon Ricotta Cake. This recipe never fails me!
It's tender, it's moist and it has a subtle lemon flavour that complements the berries. It slices beautifully and is delicious with or without a glaze or a dollop of whipped cream.
So let's bake a cake today!
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