Yesterday, I did something I haven’t done in a long time…I baked.  Inspired by a recipe in a cookbook we were sent to review  ([amazon_link id=”1472304497″ target=”_blank” ]TLC Kitchen[/amazon_link]), I made the the Absolute Best Gluten-Free Flourless Almond Cake!  The best part about it, other than its amazing flavor, is I had all the ingredients except the ricotta.  Here’s the recipe:

The Absolute Best Gluten-Free Flourless Almond Cake!

Ingredients:

• 1 cup organic ricotta
• 4 organic eggs
• 1 tsp almond extract
• 1 cup organic sugar
• 2 1/4 cups organic, raw almonds (2 cups ground, 1/4 cup sliced)
• 1 organic lime
• Powdered sugar for dusting

1. Using a food processor or blender, grind 2 cups of almonds.  I only buy organic raw almonds from Italy or directly from a farmer, as the almonds in the US are not truly raw. Raw almonds are not necessary, but I think they have a much better flavor even when baked.
2. Butter a cake pan and preheat the oven to 300 degrees.
3. Separate the eggs and set aside.
4. Finely grate the lime peel to make zest and set aside.
5. Beat ricotta, egg yolks, almond extract and sugar together.  Add the ground almonds and lime zest.
6. In a clean bowl, whisk egg whites until they form soft peaks. Then fold gently into the almond mix with a rubber spatula.
7. Place in the cake pan and bake 60 minutes.
8. Let the cake cool for 10 minutes, then remove from the pan and cool on a wire rack.
9. Sprinkle sliced almonds (you can do this in the food processor) on top.  You could also use chopped almonds.
10.  Once fully cooled, sprinkle powdered sugar on top and serve!  YUM!

There were a few challenges with this cake. Removing it from the pan and the wire rack was difficult, as it is a little crumbly and wanted to break apart.  That little bit of effort was well worth it though!   I am so in love with this cake!