This beautiful gluten and grain free cake has a light, soft texture and a zesty delicious flavour. Each time I’ve made it everyone has so loved it and begged for the recipe. As Easter is just around the corner and it would be the perfect cake to celebrate with your family and friends.
Flourless Lime, Ricotta and Almond Torte
- 120 g (1/2 cup) Pastured Butter , softened, plus extra for tin
- 250 g (1 cup) Ricotta
- 200 g (1 cup) Coconut Sugar
- 2 Limes , juice and finely grated zest
- 1 tsp Vanilla , powder or liquid
- 4 large Pastured Eggs , separated
- 1 pinch Himalayan or Sea Salt
- 60 g (2/3 cup) Desiccated Coconut
- 250 g (2 cups) Almond Meal , blanched
Yoghurt Lime and Vanilla Icing:
- 250 g (1 cup) Sheep Yoghurt , or very thick natural or Greek yoghurt
- 3 tbsp Maple Syrup
- 1 tsp Lime Zest , finely grated
- 1/2 tsp Vanilla , powder or liquid
- 1 Lime , finely sliced
- Take the butter out of the fridge to soften.
- Drain ricotta in a colander for a few minutes while you prepare the other ingredients.
- Preheat oven to 150C (fan forced).
- Grease a 20cm springform tin with butter and line the base with baking paper.
- Beat the butter and coconut sugar for a few minutes, until fluffy.
- Add the lime juice, zest and vanilla and stir until well combined.
- Then add the egg yolks and ricotta and beat altogether.
- Fold in the desiccated coconut and then the almond meal.
- In a separate clean bowl whisk the egg whites with a pinch of salt until soft peaks form.
- Gently fold the egg whites into the cake mixture.
- Pour the batter into the cake tin and then bake for 50-60 minutes, until a skewer comes out clean. Cover the cake with baking paper if the top is browning too much during cooking.
- Let the cake cool completely before icing.
- To make the icing stir all the ingredients together and then spread over the cooled cake.
- Decorate with lime slices and optional flowers.
- Make a Flourless Lemon, Ricotta and Almond Torte by substituting the limes with the finely grated zest of 3 organic lemons. Sprinkle over a handful of flaked almonds or pine nuts before baking, and leave out the icing and decorations.
- Decorate the cake with chopped pistachios or coconut flakes instead of flowers.
- Substitute the yoghurt in the icing with creme fraiche or double cream for a richer texture.