Passionfruit Almond Ricotta Cake (GF)

Ingredients:

200g sugar

Zest of a lemon or mandarin

6 eggs

250g blanched fine almond flour

1 tsp baking powder

1/4 tsp salt

120g whole milk ricotta

180g passionfruit puree (unsweetened)

40g blanched fine almond flour

Glaze:

2 fresh passionfruit, seeds in.

1/4 tsp salt

120g powdered sugar

Method:

Preheat the oven to 325°F convection. Grease an 8" springform pan and line the base with parchment.

In a large bowl or the bowl of a stand mixer, combine the sugar and citrus zest, rubbing them together until the mixture resembles wet sand and is fragrant.

Add the eggs and, using a whisk attachment, beat on medium speed for 4–5 minutes, until the mixture is pale, thick, and ribbony.

While the eggs are whisking, prepare the remaining components:
– In a bowl, whisk together the almond flour, baking powder, and salt.
– In a separate bowl, mix the ricotta, passionfruit, and 40g almond flour until smooth to form a slurry.

Gently mix the passionfruit–ricotta mixture into the whipped eggs until just combined.

Add the dry ingredients and fold until fully incorporated, being careful not to deflate the batter. Scrape down the sides of the bowl and give it one final gentle mix with a spatula to ensure everything is evenly combined.

Pour the batter into the prepared pan and smooth the top.

Bake for 50–60 minutes, with 55 minutes as the sweet spot, or until the cake is set and a thermometer inserted into the center reads ~205°F.

Cool in the pan for 10 minutes, then run an offset spatula around the edge and remove the springform ring. Carefully remove the base and transfer to a wire rack to cool completely.

Once cooled, prepare the glaze by whisking all ingredients until smooth. Spread over the top of the cake.

Enjoy 💛 Keeps well for days.