Ricotta Almond Cake : Low Carb

This lovely low carb cake recipe is from Ewelina's blog and she describes it as "something between cheesecake and regular cake. It's quite heavy but velvety and smooth inside with a gentle hint of lemon zest. If you like marzipan you will enjoy that this aromatic cake is packed with the sweet flavour of almonds. It is extremely easy to make with a short list of ingredients, and it doesn't take much time to bake. The cake is very moist and tastes much better the next day."

Here are the ingredients you will need:

240 g ground almonds
250 g ricotta cheese
170 g xylitol, powdered (or any other sweetener of your choice which is equivalent of 170g of sugar)
4 eggs
Zest from 1 lemon
1 teaspoon vanilla extract
60g almond flakes

Here is what you do:
1. Preheat oven to 160 C / 375 F / Gas Mark 5.

2. Line a 20 cm loose bottom cake tin with baking paper
3. Using electric mixer beat egg yolks with xylitol, add ricotta, vanilla extract, lemon zest and ground almond and briefly mix to combine the mixture.
4. Whisk the egg whites until soft peaks. Fold 1/3 of the egg whites into ricotta mixture to loosen and then fold in the rest.
5. Spread the mixture in the tin, sprinkle the almond flakes on the top and bake for about 50 minutes.
6. Cool it down and refrigerate it overnight. Dust with powdered xylitol before serving.

Most importantly sit down and enjoy a slice ...

In case you'd like to know:

Whole Cake has 67g carbohydrate

One slice 1/12th of cake is 5.6g carbohydrate

Definitely time to put the kettle on - wouldn't you agree !

All the best Jan