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Flourless Limoncello Ricotta Cake Recipe

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★★★★★

4.9 from 111 reviews

This Flourless Limoncello Ricotta Cake is a moist, creamy Italian dessert bursting with fresh lemon zest and a hint of Limoncello liqueur. Made without any flour, it combines ricotta cheese and Greek yogurt for a soft, luscious texture perfect for gluten-free diets. Baked gently to set and topped with powdered sugar and lemon slices, it’s a delightful treat that pairs beautifully with coffee, tea, or fresh berries.

Ingredients

Scale

Cheese & Dairy

  • 1 ¾ cups ricotta cheese
  • 1 cup Greek yogurt (low-fat preferred)

Sweeteners & Flavorings

  • ⅔ cup sugar
  • Grated zest of 1 lemon
  • 2 tsp Limoncello

Eggs

  • 3 whole eggs, at room temperature

Dry Ingredients

  • ⅔ cup cornstarch or rice flour

Pan Preparation

  • Butter (for greasing)
  • Cornstarch or rice flour (for dusting, optional to keep gluten-free)

Instructions

  1. Prepare the Pan: Butter and dust a 9-inch (22 cm) cake pan with cornstarch or rice flour instead of regular flour to keep the cake gluten-free.
  2. Whisk the Yolks and Sugar: In a mixing bowl, beat the egg yolks with sugar and grated lemon zest until the mixture is frothy and light in color, enhancing the lemon flavor throughout the cake.
  3. Incorporate Ricotta and Yogurt: Add the ricotta cheese, Greek yogurt, and Limoncello to the yolk mixture and beat until smooth, ensuring a lump-free, creamy batter.
  4. Add the Dry Ingredients: Gradually sift in the cornstarch or rice flour and gently fold it into the batter until fully combined, preserving the airy texture.
  5. Fold in the Egg Whites: In a separate bowl, beat the egg whites with a pinch of salt until stiff peaks form. Carefully fold the egg whites into the batter using a bottom-up motion to maintain the lightness of the mixture.
  6. Bake the Cake: Pour the batter evenly into the prepared pan. Bake in a preheated static oven at 340°F (170°C) for approximately 50 minutes until the cake is set and slightly golden on top.
  7. Cool Gradually: Turn off the oven, crack the door open slightly, and let the cake rest inside for 10 minutes. Remove it afterward and allow it to cool completely in the pan before transferring to a serving plate.
  8. Decorate and Serve: Dust the cooled cake with powdered sugar and garnish with lemon slices. Slice and enjoy this creamy, lemony Italian dessert.

Notes

  • Drain ricotta cheese well before use to avoid excess moisture that can make the cake soggy.
  • Ensure all ingredients are at room temperature for proper mixing and to prevent batter separation.
  • This cake stores well in an airtight container in the refrigerator for up to 3 days.
  • It can be frozen for up to 1 month; wrap tightly in plastic wrap and foil, thaw in the refrigerator before serving.
  • Serve with coffee, tea, fresh berries, or a scoop of vanilla gelato to enhance flavors.
  • Dusting with powdered sugar or drizzling warm honey adds an extra touch of sweetness and presentation appeal.

Keywords: flourless cake, ricotta cake, limoncello cake, gluten-free dessert, Italian cake, lemon cake, ricotta cheese dessert, baking

Find it online: https://cheframi.com/flourless-limoncello-ricotta-cake-recipe/