A cloud-like flourless almond and ricotta cake crowned with homemade lemon curd, creamy yogurt swirl, and toasted almond crunch.

Scale

200 g almond flour (finely ground almonds)

250 g ricotta cheese (full-fat)

150 g granulated sugar

3 large eggs, separated

Zest of 2 lemons

Juice of 1 lemon

1 tsp vanilla extract

Pinch of salt

Lemon curd (for topping)

Greek yogurt (for swirl)

Toasted almond slices (for garnish)

Cook Mode Prevent your screen from going dark

1. Preheat oven to 170°C (340°F). Grease and line an 8-inch cake pan.

2. In a large bowl, combine almond flour, ricotta, sugar, egg yolks, lemon zest and juice, vanilla, and salt.

3. In another bowl, beat egg whites to soft peaks using a mixer or whisk.

4. Gently fold the egg whites into the batter in three additions, keeping the mixture light and airy.

5. Pour the batter into the prepared pan and smooth the top.

6. Bake for 35–40 minutes until golden on top and slightly set in the center.

7. Cool completely in the pan on a wire rack.

8. Once cooled, spread lemon curd evenly over the top.

9. Add dollops of Greek yogurt and swirl gently with a skewer.

10. Sprinkle with toasted almond slices and serve.

For best results, use full-fat ricotta and fresh lemon zest.

Make the lemon curd ahead of time and cool completely before topping the cake.

This cake is naturally gluten-free and perfect for spring or summer gatherings.

Store leftovers in the fridge for up to 3 days.

Freeze individual slices without toppings for longer storage.