There’s something quietly magical about seasonal eating, plucking citrus at its peak, sharing sun-warmed figs straight from the tree, or setting a table under the dappled light of a lemon tree with people you love. These are not just moments; they are medicine.

As a Mediterranean Nutritionist and naturopath, I’ve long believed that food isn’t just fuel, it’s a connection.  It’s a ritual. And there is no better way to honour that than by gathering with friends or family over a homemade treat that nourishes both body and soul.

Enter: my tried-and-true Gluten-Free Lemon Ricotta Cake, a naturally gluten-free dessert made with wholesome ingredients, subtle sweetness, and a citrusy zing that makes every bite feel like summer.

Why This Cake Is Good for You (Yes, Really!)

While most cakes spike blood sugar and leave you feeling sluggish, this one is different. Here's why it gets my tick of approval as both a naturopath and a lover of real food:

Nutritional Highlights (per slice, based on 10 slices):

• Calories: ~195 kcal
• Protein: ~8.5g
• Carbohydrates: ~6.5g
• Sugar: 0g (when using monk fruit)
• Fat: ~15g (mostly from almonds and ricotta)
• Gluten-Free | Low-Carb | Refined Sugar-Free

 Key Health Benefits:

• Lemons:
  Rich in vitamin C and flavonoids, lemons support immune health, stimulate digestion, and help alkalise the body. Their scent alone can lift your mood — citrus aromatics have been shown to reduce stress and improve alertness.
• Ricotta Cheese (or dairy-free alternatives):
  A gentle, high-protein cheese that’s easy to digest and provides calcium, phosphorus, and conjugated linoleic acid (CLA), known for its anti-inflammatory benefits. If you are dairy-free, almond-based ricotta makes a beautiful swap.
• Almond Flour:
  High in healthy fats, vitamin E, and magnesium. It’s naturally low in carbs and supports steady energy without spiking blood sugar levels.
• Monk Fruit:
  A natural, zero-calorie sweetener derived from a small green melon. It doesn’t raise blood glucose levels, making it ideal for individuals managing insulin resistance or those seeking to avoid refined sugars.

My Naturally Sweetened Gluten-Free Lemon Ricotta Cake

Moist, delicate, and subtly zesty — the perfect companion to a long lunch or slow afternoon tea.

Ingredients:

• 1 ½ cups (300g) full-fat ricotta
• ¾ cup (150g) monk fruit sweetener (or erythritol blend)
• 3 large eggs
• Zest of 1 lemon
• 1 tbsp fresh lemon juice
• 1 tsp pure vanilla extract
• 1 ½ cups (150g) almond flour
• 1 tsp gluten-free baking powder
• ¼ tsp sea salt
• Optional: Powdered monk fruit for dusting or fresh seasonal berries for serving

Instructions:

1. Preheat oven to 180°C (350°F). Grease a 9-inch springform pan and line the base with parchment paper.
2. In a large mixing bowl, whisk together ricotta, monk fruit sweetener, eggs, lemon zest, lemon juice, and vanilla until smooth.
3. In a separate bowl, stir almond flour, baking powder, and salt.
4. Fold dry ingredients gently into the wet mixture until fully combined.
5. Pour the batter into the prepared pan and smooth the top.
6. Bake for 35–40 minutes, or until golden and a toothpick inserted in the centre comes out clean.
7. Let cool completely before removing from the pan. Dust with powdered monk fruit or serve with a handful of seasonal berries (figs, strawberries, or pomegranate arils work beautifully).

Nutritional Boosting Optional Toppings:

• A dollop of coconut yoghurt or Greek yoghurt
• A drizzle of manuka honey (if not avoiding sugars)
• Chopped pistachios or toasted flaked almonds for crunch

The Mediterranean Way to Enjoy It

Take this cake outdoors. Pour herbal tea or espresso. Let the kids run barefoot. Share it with your nonna, your neighbour, or someone who needs a little sunshine on their plate. That’s the Mediterranean way — food as an expression of love, community, and vitality.

This is more than a recipe, it’s a lifestyle, one slice at a time.

With warmth and wellness,

Jane Papalia
The Mediterranean Naturopath | Clinical Nutritionist & Naturopath