Flourless Lemon & Ricotta Cake



  • 185g butter, softened
  • 1¼ cups (185g) caster sugar or coconut sugar
  • 1 tsp vanilla extract
  • 3 lemons, zest only
  • 5 large eggs
  • 3 cups (300g) almond meal
  • 1¼ cups (310g) full fat ricotta
  • 1/3 cup (80ml) lemon juice
  • ¼ cup flaked almonds
  • Icing sugar, to dust

To serve

  • Double cream


  1. Preheat oven to 180°C.
  2. Place the TupperChef™ Round Form on an oven tray.  Set aside.
  3. In a Thatsa® Bowl Junior, add butter, sugar, vanilla and lemon zest; mix to combine
  4. Add eggs, almond meal, ricotta and lemon juice; mix until well-combined.
  5. Transfer mixture into the Form, before sprinkling with flaked almonds. Place into oven to bake for 40 minutes. Remove from oven and allow to cool.
  6. Dust cake with icing sugar. . Slice and serve with cream.