I was searching through past food pictures and this cake popped onto my screen. I almost forgot about this yummy recipe. Gluten-free, dense but light – I made it for an auction dinner a few years ago. The recipient needed a gluten-free dessert and I took a recipe for a large cake and modified it to a mini cake. So cute and delicious, with a touch of fresh lemon zest and berries, this makes a great spring dessert. Try this for a spring holiday, shower or any celebration.

Lemon Ricotta Cakes

Makes 6 mini cakes

1/2 stick of unsalted butter

1/2 cup sugar (coconut or cane)

1/2 vanilla bean split and scraped

2 tbls lemon zest

2 eggs

1 1/4 cups almond meal

5 oz ricotta cheese

Pinch of salt

Sliced almonds for garnish

Method

Preheat oven to 325. Place parchment cupcake liners in a muffin pan.

Separate yolks and whites from eggs into two separate bowls. Divide sugar.

Cream butter, 1/2 sugar, vanilla, and lemon zest with a mixer for 5-6 minutes until creamy. Add egg yolks one at a time while mixing. Add almond meal, salt, and combine. Fold in ricotta.

Beat egg whites in their bowl to soft peaks. Add other half of sugar and mixing until stiff peaks form. Fold egg whites into cake mixture.

Divide batter evenly into 6 parchment-lined muffins. Smooth tops and add almond slices to top of each cake. Get creative with your pattern if you like.

Bake for 20-22 minutes. Let cool and serve with a raspberry sauce or just berries.