Making gluten free sexy.

I cook for people for a living.  It is my job to make food for people and cater to their different food issues, likes and dislikes.  Working in the film industry, I am very accomplished in many different diets and food movements.  Need to lose weight, bulk up, detoxify, brighten your eyes or skin, bring clarity to the mind?  I have a diet for you, or at least a guideline.   Which brings me to gluten and the freedom from it. 10 years ago, gluten free was not ever heard of or spoken about in food circles.  Suddenly it seems, many people are avoiding gluten.  Some of my best friends have decided to go free.  Luckily, there are lots of gluten free products on the market.  Some are even tasty.  There is a wealth of information if you choose to look for it.  I have known how to cook gluten free meals and alternatives for a long time, but have just recently started the in depth exploration of gluten free baking.  One of my responsibilities at work is to create a dessert everyday.
Cobblers, pies, cakes, tarts, strudels, brownies, cookies and the list goes on.  The odd flour less chocolate torte or pavlova was in the rotation but often the gluten free person was downgraded from the mouthwatering dessert display to a bowl of berries.  Sad, sad is the face of the dessert lover who misses out.  

Not any more I say.  Lets turn those frowns upside down.  How about a Almond Lemon Ricotta cake?

Almond Lemon Ricotta Cake:

120g unsalted butter, softened
1 1/4 cup superfine sugar
1 vanilla bean, cut and scraped
1/4 cup fine zested lemon
4 eggs, separated and at room temp
2 cups almond meal ( fine ground almonds)
300g ricotta
3/4 cup flaked almonds
icing sugar to dust

Preheat oven to 325.  Line the base and sides of a lightly greased springform pan, with parchment paper.

Place the butter, 3/4 cup sugar, vanilla seeds and lemon zest in a mixer and beat for 10 minutes till pale and creamy.  Scrape sides of the bowl often.  Add the egg yolks and beat for 2 minutes till well combined.  Add the almond meal and beat till combined.
Place the egg whites in a bowl and whisk until stiff peaks are formed.  Gradually add the remaining sugar to the egg whites and continue whisking until glossy and very stiff peaks. Fold the the eggwhite mixture and ricotta through the almond meal mixture in two batches until combined.  Pour into the baking pan.  Smooth the top with a palette knife.  Sprinkle the almond flakes on the top to cover.
Bake for 40-45 minutes or until cooked and firm to the touch.  Allow to cool completely in the tin.
Remove from the tin and dust with icing sugar.
Enjoy.

(Photos by Hamid Attie)