Lime and ricotta cake, gluten free

One of our next door neighbours has a prolific lime tree and kindly threw a few of them my way. (She didn’t actually lob them at my head, instead she walked over and very nicely handed them to me. We live in a civilised neighbourhood.) It makes me think of the saying ‘when life gives you lemons, make lemonade.’ In this case, when someone gives you limes you should go and cook with them. Or make a gin and tonic. It’s up to you.

In a seemingly unconnected recent development, our local butcher had started selling tubs of creamy fresh ricotta. One of which just happened to be sitting in our refrigerator. After a bit of thought, some ingredient kismet ensued and this moist, delectable, tangy cake ended up on the kitchen bench and in the tummies of two hungry boys. Who fortuitously happened to be in the right place at the right time. Kind of like me and those limes.


180g butter, room temperature
3 tbl lime zest (I used 2 limes)
1 cup caster sugar
3 eggs, separated
250g ricotta cheese
1 tbl lime juice
1 cup gluten free plain flour
1/2 cup almond meal
3 tsp baking powder

Preheat the oven to 160C and line a 24cm/9 inch springform cake tin with baking paper.
Beat the butter, sugar and lime zest together in a bowl (I used an electric mixer) until light and fluffy.
Beat in the egg yolks, ricotta and lime juice until well combined.
Sift the flour, almond meal and baking powder. Stir the flour mixture into the rest of the ingredients.
In a separate bowl, beat the egg whites until stiff peaks are formed. Fold them into the cake batter in two batches.
Pour the mixture into the prepared tin and bake for 1 hour or until the cake tests clean with a skewer.
Leave to cool in the tin for ten minutes before removing onto a cooling rack.
Dust with icing sugar before serving to make it look pretty. This is a light and moist cake. It makes a great dessert served on the day you make it but it is still good for two days afterwards. I recommend not refrigerating it as the texture goes very dense and firm and in my books, a bit unpleasant. I also like to warm it for a few seconds in the microwave before eating it.

A Cheergerm adaptation from this recipe

27 thoughts on “Lime and ricotta cake, gluten free

  1. The freshness of the ingredients would be amazing in this cake. I’d love to have access to real, fresh ricotta instead of the stuff from the supermarket. PS lovely dishes too πŸ™‚

  2. I think I might choose this cake over a gin and tonic. I just read that there are 29 grams of sugar in 8 ounces of tonic. I had no idea! Cake it is. And it’s a beautiful one!

  3. That cake sounds – and looks – sublime. (Sorry, could not resist…) But it’s funny, from the title I imagined a cheese-cake like texture and this looks almost like cakey-cake. Love the nicely browned top.

  4. Wonderful looking and sounding cake Cheery. My potted lime tree is covered in tiny fruit, I’m hoping for a bumper crop. To hell with the sugar and fat police, all things in moderation is my mantra

    • Thanks Mrs Recipe! Good luck with your limes, my potted lemon trees are looking potentially bountiful too, if the bloody cocktatoos don’t get them first. And hear hear to moderation…lord, we wouldn’t eat anything these days if we took it all to heart. Lettuce leaf anyone? πŸ˜‚

  5. I also have limes and no lemons this season. It’s a rather odd year in the garden. I like all the elements of this cake Lisa and will remember to put Ricotta on the list.Your suggestion of the gin and tonic with lime is a powerful one too( said at 9.13 am imagining those pretty blue Bombay Gin bottles tucked away in the armoire)

  6. Pingback: Soft ricotta banana bread, gluten free | The Cheergerm & the Silly Yak

  7. This recipe is a stunner. I love your photography and writing style. Luckily, I just bought a big container of almond meal and look forward to using it. Have you ever done this recipe with coconut oil instead of butter, and maple/honey instead of the castor sugar? Thanks for sharing this recipe, and I’m looking forward to future posts! πŸ™‚

    • Hi, thanks so much for your kind words. I hope you give this a try soon. No I haven’t. I did a bit of cooking with coconut oil two years ago but it’s actually also quite high in saturated fat and quite tricky to measure out and convert into a recipe. I do love using maple syrup, that’s a great idea as a substitute. I will give it a whirl soon, if you try it in this recipe first, please let me know how you go! 😊

Leave a Reply

Fill in your details below or click an icon to log in: Logo

You are commenting using your account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )

Connecting to %s