Coconut Lime Ricotta Cake (Flourless

• Vegetarian
• Gluten free

• Produce

  • 1 tsp Lime, zest
  • 3 Limes

• Refrigerated

  • 4 Eggs

• Condiments

  • 1 tbsp Lime juice

• Baking & Spices

  • 2 1/2 cups Almond flour
  • 2 cups Powdered sugar
  • 1 pinch Salt
  • 1 1/3 cups Sugar
  • 1/2 tsp Vanilla extract, pure

• Nuts & Seeds

  • 1/2 cup Coconut, sweetened flaked
  • 1 Coconut flakes

• Dairy

  • 1 stick Butter
  • 5 tbsp Butter
  • 1 cup Ricotta cheese, part skim

Found on diethood.com

Description

Ingredients

• 1 stick (8 tablespoons) butter, softened
• 1-1/3 cups sugar, divided
• 3 limes, juiced and zested
• 4 eggs, separated and at room temperature
• 2-1/2 cups almond flour
• 1 cup part skim ricotta cheese
• 1/2 cup sweetened flaked coconut
• 5 tablespoons butter, room temperature
• 2 cups powdered sugar
• pinch of salt
• 1/2 teaspoon pure vanilla extract
• 1 tablespoon lime juice
• 1 teaspoon lime zest
• coconut flakes for garnish

Directions

• Preheat oven to 350F.
• Line the base and sides of an 8-inch cake pan with parchment paper; set aside.
• Combine butter and sugar in your mixers bowl; beat for 5 minutes on medium speed.
• Add lime zest and lime juice; continue to beat for 3 to 4 minutes, or until mixture is pale and creamy.
• Scrape down the sides of the bowl and with the mixer on, add the egg yolks, one at a time, continuing to beat until combined.
• Add the almond flour and continue to beat until thoroughly combined.
• Using a rubber spatula, fold in the ricotta and coconut. Set aside.
• In a clean bowl, beat the egg whites until soft peaks form.
• Gradually add 1/3-cup sugar to the egg whites and continue to beat until stiff peaks form.
• Using a rubber spatula, fold a third of the egg whites into the cake batter.
• Fold in the rest of the egg whites until thoroughly incorporated.
• Transfer the batter to the previously prepared cake pan and smooth the top.
• Bake for 35 to 40 minutes, or until a toothpick inserted in the center of the cake comes out clean.
• Remove from oven and transfer to a wire rack; let completely cool in the cake pan.
• In your mixers bowl, cream the butter until smooth.
• With the mixer on low speed, gradually beat in the powdered sugar.
• Scrape down the sides of the bowl.
• Add the salt, vanilla and lime juice; beat on high speed until frosting is light and fluffy, about 5 minutes.
• Add the lime zest and beat just until incorporated.
• Spread the frosting on the completely cooled cake.
• Sprinkle coconut flakes on top.
• Cut and Serve.

Nutrition