If you are looking for a deliciously elegant cake that retains its moisture? Look no further than this recipe. The original recipe can be found here but I have adjusted the recipe to be gluten free! This cake is delicate in its crumb but holds its shape well and would be paired very well with an afternoon espresso (I’m probably only saying this because the original recipe is an Italian Ricotta Cake.)
YOU WILL NEED: 9 inch springform pan
INGREDIENTS:
DRY:
ā¢1 1/2 cups gluten free flour
ā¢1 1/2 cups granulated sugar
ā¢Zest and Juice of 2 lemons
ā¢1/2 teaspoon baking soda
ā¢1/2 teaspoon salt
ā¢Confectioners sugar for dusting
WET:
ā¢12 ounces whole milk ricotta cheese
ā¢3 eggs
ā¢1 1/2 sticks unsalted butter, softened to room temperature
ā¢1 teaspoon vanilla extract
DIRECTIONS:
1.) Preheat oven to 350ĀŗF and lightly grease the springform pan with butter.
2.) In the bowl of a stand mixer with the paddle attachment, beat the butter and sugar until light and fluffy. Then, add in the eggs one at a time, mixing well after each addition.
3.) Add in the ricotta cheese and the vanilla extract and beat well.
4.) In a small bowl, sift together the gluten free flour, baking soda, and salt. Then, fold the flower mixture into the batter. Add in the lemon zest and juice, and mix until just combined.
5.) Pour into the prepared springform pan and bake for 45-50 minutes, or until a skewer inserted into the center comes out clean. Cool to room temperature in the pan, then transfer to a wire cooling rack to cool further. Before serving, lightly dust with confectioners sugar, if desired.
