This cake was made for Mother’s Day for my lovely mum. My mother’s has this major love for lemon, and as per usual, every year I tend to make her a cake with lemon in. I gave her a choice of many cake to chose from and she choose this one, maybe I might have swayed her a little lol, I really liked this sound of this cake especially with the limoncello and almonds in.

This cake is great for people who suffer from gluten as it’s gluten free yippee!!!!, I haven’t made many gluten free cakes but the pavlova I made recently are gluten free. I find gluten free cakes are really tricky to get right as they have a tendency not to work out well but this one worked well and didn’t need a like 6 eggs as many do!

My mum loved the cake and said it was full of lemon flavour, soft with crispy edge and sticky on the top. I just liked the fact she loved the cake which made me happy. Happy Mother’s Day Mum’s and to all the mother’s out there.

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Gluten Free Limoncello, Almond and Ricotta Cake
Serves 8
A lovely gluten free lemony, almond, sticky soft and moist cake.
Prep Time
25 min
Cook Time
50 min
Prep Time
25 min
Cook Time
50 min
  1. 113g - soft unsalted butter
  2. 11/3 cups - castor sugar
  3. 250g - full-fat ricotta
  4. 1 tsp - vanilla
  5. Zest - 1 lemon
  6. 3 - eggs, room temperature, separated
  7. 3 tbsp - limoncello*
  8. 21/2 cups - ground almond (you need 2 bags of 180g, but you won't use it all)
  9. 1 tsp - baking powder
  10. Sliced almonds
  11. Powdered sugar, for dusting
Lemon syrup
  1. 1/2 - lemon
  2. 2 tbsp - sugar
  1. 1. Preheat oven to 160°C. Grease and line a 9-inch springform pan
  2. 2. In a stand mixer using a clean bowl beat the egg whites with an electric mixer until stiff peaks and place them in a separate bowl.
  3. 3. In the same bowl add the butter and sugar together until light and fluffy. Mix in the ricotta, vanilla and lemon zest.
  4. 4. Scrape down the sides of the bowl, then add the egg yolks, one at a time, continuing to beat until very light and creamy. Add in the limoncello, almond flour, baking powder and beat until combined.
  5. 5. Gently fold the egg whites into the cake mixture. (Don't worry if white streaks remain - they will disappear once in the oven.)
  6. 6. Pour the mixture into the prepared springform pan and smooth the top with a spatula or spoon. Bake for 30 minutes then sprinkle the flaked almonds then bake for another 15-20 or until firm yet slightly springy to the touch.
  7. 7. When the cake is out the oven prepare the lemon syrup. In a small saucepan add the sugar and lemon and heat on high until it's bubbly. Pierce the cake with a toothpick and pour the lemon syrup all over the cake. Allow to cool completely otherwise it will break apart and dust with the powdered sugar.
  1. * If you don't have any limoncello it could be replaced with lemon juice.