Zesty Ricotta Almond Cake with Tangy Lemon Curd & Yogurt Swirl 🥄

Thank you so much for stopping by! I’m thrilled to share this Zesty Ricotta Almond Cake—a pillowy, flourless delight crowned with bright lemon curd and a creamy yogurt swirl. It feels like a warm Southern Italian afternoon baked into a cake. Want more recipes like this? Subscribe for delightful kitchen creations by email!

Overview of Recipe Content

This Zesty Ricotta Almond Cake is a lovely dessert or elegant brunch centerpiece. It’s:

• What it is: A flourless almond cake made light with ricotta, baked till it’s cloud-soft with a golden crust.
• Why you’ll love it: Gluten-free, uplifting lemony notes, rich but not heavy.
• Taste and texture: Moist, tender crumb with lively citrus and creamy yogurt swirl.
• Health perks: Grain-free, protein-rich from almonds and cheese; lemon adds freshness.

Ingredients

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• 200 g almond flour (finely ground almonds)
• 250 g full‑fat ricotta cheese
• 150 g granulated sugar
• 3 large eggs, separated
• Zest of 2 lemons
• Juice of 1 lemon
• 1 tsp vanilla extract
• Pinch of salt

(Plus homemade lemon curd and yogurt swirl to top—recipe follows in-body.)

Tools Needed

• Mixing bowls
• Electric mixer or whisk
• 8‑inch springform or round cake pan
• Zester, spatula, fine mesh sieve

Substitutions & Additions

• Swap sugar with coconut sugar or honey (reduce juice if honey).
• Use Greek yogurt instead of ricotta (texture slightly different).
• Add 1–2 tsp almond extract for deeper nutty aroma.
• Toasted almond slices for extra crunch on top.

How to Make Zesty Ricotta Almond Cake

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1. Preheat oven to 170 °C (340 °F). Grease and parchment-line your pan.
2. In a large bowl, mix almond flour, sugar, ricotta, egg yolks, lemon zest + juice, vanilla, and salt until smooth.
3. In another bowl, beat egg whites to soft peaks. Gently fold into the batter in three additions, keeping it airy.
4. Pour into pan; smooth the top. Bake ~35–40 min until edges golden and center slightly wobbly.
5. Let cool completely on a wire rack before adding toppings.

Lemon Curd & Yogurt Swirl

• Lemon Curd: Whisk 3 egg yolks, ¾ cup sugar, juice from 2 lemons, cook gently with 60 g butter till thick, then cool.
• Yogurt Swirl: Whisk ½ cup Greek yogurt + 1 tbsp sugar.

Spread curd on the cooled cake, then dollop yogurt and swirl lightly with a skewer. Sprinkle toasted almond slices.

What to Serve with Zesty Ricotta Almond Cake

• Fresh berries (blueberries, raspberries)
• A dollop of whipped cream or extra yogurt
• Espresso, Masala chai, or a zesty herbal tea
• Sparkling wine or limoncello for brunch celebrations

Tips for Making It Perfect

• Be gentle folding egg whites — keeps it airy!
• Measure almond flour accurately — lightly scoop and level.
• Let the cake cool fully before adding curd — prevents melting/runny top.
• Make curd ahead and refrigerate; bring to room temp before topping.

Storage Instructions

• Keep loosely covered in fridge up to 3 days.
• Freeze leftover slices (no yogurt topping) up to 2 months. Thaw in fridge overnight, then add fresh toppings.

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General Information

This has roots in Southern Italy where ricotta and almonds shine in flourless cakes. Ideal for gluten-free celebrations or elegant dessert tables.

Frequently Asked Questions

Can I use dairy-free ricotta?
Yes—try almond or oat-based ricotta, though texture might shift slightly.

Can batter be made ahead?
You can mix base and fold in egg whites right before baking.

What if the cake cracks?
Minimal cracks are fine—they give rustic charm. Just level top before curd.

Can I skip lemon curd?
Absolutely—dust with powdered sugar and serve with fresh fruit instead.

Conclusion

This Zesty Ricotta Almond Cake is a dreamy blend of almond sweetness and lemon brightness, with a soft crumb and joyful finish. If you loved this, you’ll also adore:

• Irresistible Lemon Ricotta Cottage Cheese Mug Cake – bright, quick, protein-packed treat poulef.com+1poulef.com+1poulef.com
• Delightful Fig and Orange Cake – A 5‑Star Mediterranean Treat – fragrant, fruit-forward, and cozy poulef.com

Happy baking and don’t forget to tag me on Pinterest: pinterest.com/poulefrecipe/ 📌

Interactive Elements

I’d love your review—leave a comment below or share a photo on Pinterest tagging me!

Nutritional Information

Per serving (1/12 cake approx):

Calories	Fat	Sat Fat	Carbs	Fiber	Sugar	Protein
~240 kcal	18 g	4 g	14 g	2 g	10 g	6 g

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