Mel Christensen

Mel Christensen

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Italian Lemon Ricotta Cake


Italian Lemon Ricotta Cake

Yield: Serves 6 – 8

Gluten-Free, Refined Sugar-Free


  • 100g  Coconut oil
  • 100g Natvia (1/2 cup)
  • Zest From 3 Large Lemons
  • 1 tsp Almond Extract
  • 3 Large Eggs, Separated
  • 250g Full Fat Ricotta Cheese
  • 60g Almond Flour (or Almond Meal)
  • 2 tsp Baking Powder
  • a pinch of sea salt


  1. Preheat oven to 160C.
  2. Lightly grease and flour a 7 or 8 inch pan. (Or just use a non-stick silicone cake pan.)
  3. Combine the coconut oil and Natvia in a food processor until well combined.
  4. Add the lemon zest, extract, egg yolks and ricotta cheese and beat until smooth.
  5. Mix together the flour, baking powder and salt, and add to the mixture and process until just until combined.
  6. In a separate clean and dry bowl, beat the egg whites until stiff.
  7. Remove your batter from the food processor bowl and gently fold it into the whites using a spatula.  Using your spatula, gently spoon the batter into your prepared tin.
    Bake for about 45 minutes, or until a cake tester stuck into the center comes out clean.
  8. Allow to cool to room temperature before serving. I served mine with Strawberry Sauce (see recipe below)

Strawberry Sauce

  • 1 250g punnet strawberries
  • 1 Tbsp. Lemon juice
  • ¼ cup maple syrup or honey
  1. Cut up the strawberries.
  2. Add the strawberries, lemon juice, and syrup/honey to a saucepan.
  3. Cook until the mixture thickens to the desired consistency. This takes about 20 minutes.
  4. Let the sauce cool before spooning over centre of the cake