Naturally gluten-free (GF). Absolutely the best thing about this recipe! As someone who was diagnosed with Celiac Disease only several years back, I can still tell the difference between GF food that tastes funky, and GF food that is tasty. There is nothing worse than dry, dense, and tough tasting dessert. You might as well save your calories, and forgo the “treat.”
Luckily for me, when I came across this recipe I was pleasantly surprised to learn that it originated in Italy and has NEVER called for wheat flour as an ingredient. Instead it calls for Almond Flour (I always use Honeyville which seems to be the preference of alternative baking gurus). In my short Celiac journey, I have found that recipes with Almond Flour generally pair very well with recipes calling for fruit. If you think about it, a lot of desserts that utilize wheat flour have almonds or nuts if fruit is in them (i.e. the frosting on banana cream pie).
The litmus test for any GF dessert is whether people can tell it is GF, or my gluten loving friends ask for the recipe. This seems to be my most popular GF recipe. I have been asked for this recipe by more than ten people, and most people are shocked to learn that it is GF. This is probably because this cake—if you like lemon and ricotta, is absolutely perfect. Even more scrumptious with a cup of coffee and for breakfast. Cooked properly, it is moist, lemony, and literally melts in your mouth.
There are variations of this type of cake out out there, but I love this one:
Check it out and let me know what you think.
Photo Credit: madebygirl.blogspot.com