Easy Holiday Recipe: Orange-spiced Ricotta Cake with Almonds

10 December 2015
<p>Learn to make this gluten- and sugar-free cake!</p>

Learn to make this gluten- and sugar-free cake!

By Emelie Holm, Finder Blogger: The Healthy Baker, and author of Sweet Not Sugar (English translation)

The Finder‘s latest online contributor shares this first recipe from her Swedish-language cookbook, Sött utan vitt socker (she translated it just for us!). 

Orange-spiced Ricotta Cake with Almonds

From Emelie: “This gluten- and sugar-free cake has a fantastic cinnamon scent that makes it instantly smell like Christmas at your house! The magic combo that gives it sweetness without refined sugar includes almonds, orange and honey.”

6-8 portions


4 organic eggs
1 vanilla stick, cut in half and scraped
120 g butter, at room temperature
175 ml honey
50 ml orange zest
1/2 tsp ground cinnamon
250 g almond flour
250 g ricotta cheese
Flaked almonds
A pinch of sea salt



Preheat your oven at 175 celsius/350 fahrenheit.
Take a round pan with a removable bottom and cover it with parchment paper, by cutting out a round sheet for the bottom part and a longer sheet to cover the side.
Separate the egg whites from the yolks.
Add the vanilla, butter, honey, orange zest and cinnamon in a bowl and mix with an electric hand mixer for about 8-10 minutes until the mixture is light and fluffy.
Add one egg yolk at a time and mix until fully incorporated. 
Add the flour and mix gently by hand and finish off by mixing the ricotta cheese until incorporated.
In another bowl, mix the egg whites with an electric hand mixer until it is white and very fluffy. Add to the flour mixture, a little at a time. Try to keep the egg white as fluffy as possible.
Pour the mixture into the prepared pan and top it with the flakes almonds and sea salt. 
Put in the oven for about 45 minutes. When the cake starts to get a bit golden colored it is done.
Let it cool for about 30 minutes before serving. Enjoy!


Photo by Jenny Grimsgard


About Emelie Holm

Sweet Not Sugar is the English-translated title for Emelie Holm’s new Swedish-language cookbook, Sött utan vitt socker. Living in Bangkok with her husband and three kids, she calls refined sugar “overrated.” “I started experimenting in the kitchen, just by taking out white sugars from our most beloved brownies and cheesecakes,” says Emelie, who started the first cupcake bakery in Sweden. “The result was amazing, and the outcome was my book!” As of now, this is the only place to find recipes from Emelie’s cookbook in English. 


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