When life gives you lemons, you make our lemon curd cake topped with ricotta and berries. A scrumptious spread made with only five ingredients, our dairy-free lemon curd is sweet and tangy, rich and decadent and a staple that'll brighten any brunch dish in less than 15 minutes.
When it comes to spring we think of citrus fruit. Fresh, bright and golden, zesty and sweet, lemons especially are a sure sign of warmer weather with spring desserts from lemon sorbet, lemon squares and lemon meringue. And if you love lemons as much we do, then our lemon curd is sure to satisfy your tastebuds and brighten any brunch dish.
What is Lemon Curd?
But what exactly is lemon curd? It's a preserve or condiment traditionally made with lemon juice, eggs, sugar and butter. While we opted for pure honey instead of added sugar and coconut oil instead of butter, it's a quick stove top mix of ingredients including lemon juice and zest, warmed so the eggs thicken and then cooled to a smooth and luscious consistency and a sweet tangy finish.
As simple as it is, the fun part is deciding what to use the lemon curd for. Smeared on toast, baked in a scone or enjoyed with meringue, lemon curd is the versatile spread that is ideal for any dessert or brunch dish from pancakes to waffles to cakes, and that's just as we did.
Using our traditional almond olive oil cake base, each layer has a burst of fresh ricotta to balance the tanginess of the lemon curd with black and blueberries to compliment the sweetness, and finished with basil leaves. But what makes this the ideal spring brunch dish is the simplicity of the almond olive oil cake. While more savoury than sweet, this light and airy cake is similar to a moist banana bread and is the ultimate vehicle for lemon curd.
If cake isn't your jam, then using the lemon curd as a waffle or pancake topping is just as delicious. Skip the maple syrup, dollop a spoon of curd and serve with freshly whipped cream. This simple recipe is quick and easy to make and is impactful enough to gift for easter, Mother's Day or during the holiday season. Using a sealable jar or mason jar, gift your lemon curd while sharing the recipe and uses on an accompanying notecard. Trust us, this is sure to brighten anyone's day.
Chef Sous Chef
How to Make Our Almond Lemon Curd Cake with Ricotta & Berries
Ingredients Needed to Make Our Almond Lemon Curd Cake with Ricotta & Berries
Lemons, honey, eggs, coconut oil, almond flour, baking soda, baking powder, salt, olive oil, ricotta cheese, fresh berries and basil for garnish.
When Life Gives You Lemons Make Lemon Curd
In a small saucepan combine ½ cup of lemon juice, 1 tablespoon of lemon zest, ⅔ cup of honey, 3 eggs and ¼ cup of coconut oil. Place on medium heat and continually whisk until the curd thickens enough to coat the back of a spoon, about 10 minutes. Season with salt and transfer to a bowl to cool to room temperature.
How to Make Almond Cake
In a small bowl, combine 1 cup almond flour, ½ teaspoon of baking soda and baking powder and ¼ teaspoon of salt and set aside. In a larger mixing bowl, whisk together 3 eggs, 1 tablespoon of lemon juice, 1 teaspoon of lemon zest, ⅓ cup of honey and ½ cup of light olive oil. Add the dry ingredients to the wet and stir until just combined.
Line the bottom of a 7" spring form pan with parchment paper and grease the sides with olive oil or coconut oil. Pour the batter into the pan and bake in preheated oven for 45 minutes.
Cool, Style and Serve
Once baked, allow the cake to cool for30 minutes. Remove from the pan and transfer to the freezer for 30 minutes. This will allow the cake to firm up to make slicing it in half easier and cleaner.
To decorate, slice the cake in half horizontally. Spread a layer of ricotta cheese on the first half of the cake and top with lemon curd. Place half the berries on top, then top with the other half of the cake. Repeat with another layer of ricotta, lemon curd and berries. Finish with a sprinkling of icing sugar and a few leaves of basil.
Helpful Tools for Making Our Almond Lemon Curd Cake with Ricotta & Berries
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Almond Cake with Lemon Curd, Ricotta and Berries
- Lemon Curd
- ½ cup fresh lemon juice about 4 large lemons
- ⅔ cup honey
- 3 large eggs
- ¼ cup coconut oil
- 1 tablespoon lemon zest
- ⅛ teaspoon salt
- Almond Cake
- 1 cup almond meal
- ½ teaspoon baking soda
- ½ teaspoon baking powder
- ¼ teaspoon salt
- ½ cup light olive oil
- ⅓ cup honey
- 1 tablespoon lemon juice
- 3 large eggs
- 1 teaspoon fresh lemon zest
- 1 cup ricotta cheese
- No.1 | Preheat your oven to 325°.
- No. 2 | Place all the lemon curd ingredients, except for the salt, in a small saucepan and whisk together. Heat the pot on medium, constantly whisking until the lemon curd thickens to coat the back of a spoon, about 10 minutes. Season with salt and stir. Pour the curd in the bowl to cool to room temperature.
- No.3 | In a small bowl, stir together the almond meal, baking soda, and baking powder, then set aside.
- No. 4 | In a mixing bowl, whisk together the eggs, lemon juice, olive oil, honey, and lemon zest. Pour in the dry ingredients and stir until just combined.
- No. 5 | Using parchment paper, line the bottom of a 7” springform pan and grease the sides with olive oil. Pour the batter into the pan and bake in the oven for 45 minutes. Allow to cool for 15-20 minutes before releasing from the pan.
- No. 6 | To decorate, place the cake in the freezer for 30 minutes to harden so it is easier and cleaner to cut. Slice the cake in half horizontally. Spread a layer of ricotta cheese on the first half of the cake, then top with lemon curd. Place half the berries on top, arranging the blackberries around the edge. Top with the other half of the cake and repeat with the ricotta, lemon curd and berries.
- No. 7 | Sprinkle with icing sugar and a few basil leaves for garnish.
The curd was so good that it almost didn't make it on to the cake! The cake has a nice texture and not overly sweet. A great recipe for any occasion.
Chef Sous Chef says
We had the same problem. I feel like a double recipe of the curd would be smart so you can get lots of taste tests in.
Delicious! Made a few variations based on what I had available: Used Wilkin and Sons Lemon Curd, mixed with plain greek yogurt and cream cheese (roughly equal quants) and 1 T fresh lemon juice for the filling / topping, both layers topped with large fresh blueberries. This recipe made three - 4" mini cakes, baked for about 30 minutes. Freezing to help cut worked great. Had one extra mini cake which we refrigerated and it tasted just as good the next day.
Philip + Mystique says
Thanks for taking the time to comment. Your variations sound delicious and we're so happy you loved the recipe! Happy baking 🙂