Usually, the words “gluten free” strike real fear in this house. Until now, that is. Recently, we were tasked with creating a gluten-free dessert for a birthday celebration. These came out better than we could have imagined and my husband is already bugging me to make them again. Think of a lemony, Italian-style cheesecake, then multiply its greatness times ten. That’s about how good these are. 🙂
Lemon Ricotta Cakelets (adapted from Cakelets & Doilies — I made just a few changes because of what I had in my pantry)
- 1 stick of butter (at room temp)
- 1 1/2 cup granulated sugar*
- 1 teaspoon vanilla*
- 1 teaspoon lemon zest
- 4 eggs
- 10 oz. ricotta
- 2 1/2 cups almond flour
- Preheat oven to 325.
- Cream together butter and sugar. (I use a stand mixer.)
- Add vanilla and lemon zest. Mix on medium for 1 minute.
- Add the eggs and mix on medium for 2-3 minutes.
- Add the ricotta and mix for another 2-3 minutes (start on a low speed so that the flour doesn’t fly everywhere).
- Spoon batter into lined muffin tins.
- Bake for 40-45 minutes or until lightly golden brown and set.
- Enjoy one warm, but save some for later because they are just as good (if not better) when cooled.
I dusted mine with powdered sugar, but you don’t have to. 🙂
Makes 16 cakelets.
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