Lemon Ricotta Cake (Gluten Free)

I had a hankering for some lemon ricotta cake today.  I've developed a fantastic recipe that is gluten free so my fussy tummy can handle it.  Last September I wound up in A&E for severe stomach pain.  They believed me to have an ulcer, so they put me on ulcer medication while I waited for a year in order to have a camera stuck down my oesophagus to check things out.  The ulcer medication has worked pretty well, but upon endoscopy the other day (when they finally had a look) it turns out there is no ulcer.  So now they are looking into celiac and other bowel stuff due to a bunch of other symptoms.  Oh gluten, how I love thee. Bread just doesn't taste the same, or feel the same without you.  But alas, I must say goodbye for now until I find out whether you are the culprit for my excruciating and daily stomach discomfort.

I have suspected something like this over the years, as I was off wheat for about five years, which made a huge difference.  But that all went out the window when I got pregnant and started breastfeeding the boy, because let's face it, when you are pregnant and hungry or breastfeeding and hungry, nothing matters except that you get fed.  So wheat has become a staple in the diet again.  I haven't eaten gluten for about three days now, and lo, no bowel pain (too much info?... too bad, I like to share, a lot).  

So long story short, I have made a really yum gluten free cake today that I thought I would share.  I developed this recipe last year as it is one of my favourites, and I needed a gluten free option for a party.  This cake is even considered delicious by gluten-eaters.  Is does, however, contain nuts, dairy and eggs, so sorry to those of you who can't eat those. 

Here is the recipe:

2 medium lemons, zested and juiced

3 eggs separated into yolks and whites

3/4 cup sugar + 2 Tbls

100g almond flour or ground almonds

75g butter at room temp (if using unsalted butter, add pinch of salt)

200g ricotta

1/2 cup rice flour

1 tsp baking powder (use a gluten free form is this is an issue)

Preheat oven to 175 Celcius (350 F).  Grease a round or square cake tin, then dust it with rice flour after greasing.

Beat butter and sugar until light and fluffy (I do this by hand because we don't have a mixer/beater of any kind).   Then beat in the egg yolks, lemon zest & juice and ricotta.  Whisk egg whites until stiff peaks form, then gently fold into mixture with a rubber spatula.  Mix almond flour, rice flour and baking powder together, then fold into ricotta mixture until just combined.  Try not to over mix, or it will lose some fluffiness.  Gently pour into greased cake tin, smooth gently with a spatula, then bake for approx 40 -50minutes depending on the size of the cake tin.  If the cake is very shallow, it may take less time, whereas a deeper cake may take more time to bake. Cake should feel set in the middle when lightly pressed with your fingers and slightly golden.  The toothpick test doesn't work too well with this cake, as it is very moist.

That's about it.  It is lovely and lemony and should keep for a few days in the fridge.  It is gorgeous served with whipped cream or yogurt and your gluten intolerant friends will love you.  

 

Comments

[hannah]

YUM!!!
i have been gluten free for a couple of months now as i was havin severe tummy pain and bloating etc. has made the world of differnce!!!!!!!!
will definately be trying this recipe :)