Almond Lemon Ricotta Cake - Accidentally Gluten Free 

Love the comment about doing your research before leaving comments about copper bowls. I get the impression Glen is getting a tad annoyed reading the comments section

My son has celiac disease and has to have gluten free food (otherwise small intestine destroyed and vomiting). It is hard to find quality desserts that are gluten free that taste good. I really look forward to trying this cake out. It looks good. Also, I appreciate the “budget friendly” substitutions mentioned. I think it is important for us to know what ingredients we must use vs ones we can substitute without affecting the flavor. Love your channels ❤

My grandma would've immediately added the ingredients to her shopping list and then had me stay to make the cake when I delivered her groceries 😋❤

From someone with celiac who can't have gluten, I love a good old fashioned "Accidentally Gluten Free" recipe. Almond flour is great for cakes and cookies! If making this for a celiac friend or family member always check your cornmeal for wheat. Most brands are not GF because they are produced in the same facilities as wheat.

hi guys, in my 71 years of shufflin along on this planet (of which I've dedicated 59 of those years to serious cooking and RESEARCH), I've been told a lot of weird things about what we should and shouldn't eat or do. In gerneral cooking you can pretty much do whatever you want. But in Baking where changing things can affect texture etc,, nothing replaces EXPERIMENTING until you get what YOU want. There are some cooking fundamentalists out there who think that recipes are edicts from heaven and that whatever tradition they come from is guarded by holy saints of 'correct' preparation. It's mostly nonsense. For example the ricotta-cottage cheese substitution. there might be a bit more fat or less protein or even traces of the 'coagulator' they used to make the cheese. just toss in a bit of something with active cultures (buttermilk, yoghurt, sour cream, etc) and you'll get even closer. As for Copper, it made me laugh because I was told by an English Teacher in the 1960s about the 'dangers of Aluminum" hahaha. Look dear ones...if you live long enough you might get sick and if you live even longer you will definately DIE. I have yet to meet anyone who 'avoids things' who actually lives a healthier life than those who simply don't. RESEARCH it my friends and stop worrying. All the best to everyone JIM

Because of the court case here in the UK back in the 90's about Jaffa Cakes we have a definite test for cakes. The court case was about wether they were cakes or biscuits ( British biscuits ) biscuits are taxed more for some reason and the tax man wanted his share from Jaffa Cakes. Tax man lost. Cake goes hard when stale and biscuits go soft when stale. I don't think your cake is going to be around long enough to find out what happens to it.

As a celiac, I make this cake a few times a year. I use whatever for the ricotta. Cream cheese, sour cream, ricotta, yogurt, marscapone, literally whatever I have in the fridge. I'm a big fan of using blood orange or regular orange when in season.

I thought my body was held together with gluten. Unfortunately, my body now rejects gluten. It's not pleasant. I promise you, people that request gluten-free ate doing it for fad reasons. We all would prefer gluten. And thank you for making something gluten-free. I'm learning how to bake without gluten. I miss cake.

To the ricotta cottage cheese naysayers. I worked at an Italian restaurant, we cut our ricotta 50/50 with cottage cheese to reduce ingredient costs and not one customer ever noticed the difference from all ricotta.

Lemon, honey and almonds sound like a match made in heaven. Thanks folks.

Copper + eggs = the perfect symbiotic relationship! Not dead yet and have used / cherished my copper bowl for over 40 years. Beautiful recipe; it will be the finishing touch to our dinner tomorrow - you rule! Thank you.

I sent this to my mom right away, for my bonus dad who's GF... I completely forgot she makes this nearly exact cake (Italian Nonna limoncello almond cake)!! So good

We had a lemon w/ raspberry cake for our wedding, and every year we do some sort of lemon and raspberry dessert for our anniversary, which is coming up soon. We just watched this episode and quickly decided this would be the lemon part of our anniversary. Thank you! 🙂

Gotta love cottage cheese and copper bowls!!! While I do not have a copper bowl I have been using Cottage Cheese instead of Ricotta in all sorts of applications for years. But a copper bowl is still on my wish list.

I feel like this would be even more fantastic if you cut it in half and added a layer of lemon curd across.

Looks like another must try! Laughed when Glen said gluten holds him together! I always also appreciate the correcting of false info!!🙂

If copper is so poisonous, then the French would all be dead. You had me at cornmeal. This looks fabulous!

I always love your videos! I like that you read the comment section. I don’t like that the negative comments affect you. Any comment good or bad helps your algorithm and helps your channel grow. The joke’s on them. They are 2 year olds and just crave attention. Ignore them!!

Love this recipe! And thanks for keeping my $ in my wallet. Saturday mornings are more enjoyable watching you cook.

Yes! Gluten free! My son and I have IBS and Celiac. Staying Gluten free just helps us have a better life. 😊

Thank you for the cottage cheese tip! That’ll come in handy. I always have cottage cheese, hardly ever have ricotta

The texture of the batter as you smoothed it into the pan was amazing!

Mighty fine cornbread you made there, Glen. 😁🍰

What's not to like!!?!? Cornmeal! Lemons! and Almonds! YUM, thanks for sharing w us!

alrighty!!! i am gluten free so this is no accident for me 😁 yay! can't wait to try it!

That looks divine. When you poked it. I thought "lemon hokie pokie!". Yum yum. I need corn bread!

My mouth is watering!

It's similar to a gourmet version of a traditional Brazilian "Fubá cake". Fubá is our cornmeal. In Brazil it can be a plain Fubá sponge cake or have variations like with shredded coconut/coconut milk, orange juice/zest, guava jam, anise, cheese, cream, yogurt... and some creamy variations with more liquid like milk, coconut milk, or cream.

There is a lot of nutrition packed into this cake!

Seeing Julie's reaction was so nice.Now I will make it.Good work !Can't wait to try it out on my daughter whose is severely gluten intolerant

Teachers tell students all kinds of wives tales. Husbands mom was a teacher who told her students hummingbirds migrate on the backs of geese. I told him that was nonsense so he went to the library, got a book to prove his point, book said that a lot of people ‘thought’ it was true while it was not. He took the book, put it in his truck, on the way back to the library his dog chewed it up and then he had to pay the library for the book! I use that hummingbird analogy often when we argue a point 😆

I need gluten as well ^^ And this looks so good! I imagine a wonderfull lemon flavor. Hmm. Lemon cake is always good.

Perfect timing for this. I just got a celiac disease diagnosis yesterday. Will definitely try this out (I adore lemon).

Cottage cheese really does work in a lot of baking recipes that call for ricotta. I HATE cottage cheese on it's own, but in baking recipes, it's brilliant, heck I've tried it in pasta bakes, and it works well too. But for those who are just vehemently against using it in baking, you can make your own ricotta pretty easily at home with lemon juice, whole milk, salt, cheese cloth, and a pot. But I agree with Glen, cottage cheese really does work just fine- and this is coming from someone who dislikes the stuff in any context outside of baking with it.

That is a very pretty cake. I am drooling right now because I love lemon flavored treats!

If copper kills, then I'm in BIG trouble because every ounce (or ml) of water in my home is transported through copper pipes. As it turns out, 95% of homes are similarly equipped. WE'RE ALL GOING TO DIE!!!! 😂

I'm so old, my high school science teacher told me potatoes and tomatoes were poisonous. Adding this to my, "If it ever cools off again to turn on the oven" list.

I’m making this right now. I’ll let you know how it turns out. Thanks for sharing!!

I've made cheese before, at home, Just looked up the recipe for cottage and ricotta cheese. Both use milk and salt. But ricotta uses lemon juise for the acid while cottage cheese uses vinegar for the acid.

This looks amazing!

love that jumpcut to "I guess the point I really want to get across"

I'm definitely going to make this.

Damn Glen, you are a romancer with those words in this video. I gotta make this!!!

This looks absolutely delicious 😋😍

I love knowing substitutions that work. Thank you!

I think the person who says copper is poisonous is getting mixed up with lead.

There are similar recipes made with semolina. They are popular in Moroccan and mid eastern cooking. Interesting as corn meal and corn meal bake similarly. When I was unable to eat corn I would make corn bread with semolina and it came out very tasty and the texture was perfect (it did not really tasty like corn)

And it looks beautiful, too! That is a cake to serve on a buffet where everyone can see it.

Oh gosh I want to have a party now so I have an excuse to make this!!

This reminds me of a limoncello cake I made from Donal Skehan's recipe. His recipe used crème fraîche instead of ricotta. It was very good!

oh, i have to make this cake!

Made this tonight and it was delicious! Great lemon flavor and we enjoyed the texture. Very moist! Though I noticed some shrink-flation on the ricotta, it was a 15oz tub instead of the usual 16, but it worked all the same. Plus it was the same price as the cottage cheese where I shopped

I made a very similar drizzle cake ( cornmeal and ground almonds ) but with oranges. It was a hit at a dinner party. And keep on whipping in your copper bowl.

Sorry some folks don't like ingredient roulette. I like it. I imagine, with this recipe, we could swap around a variety of dairy products and make a slew of slightly different texture desserts. Cookies, cakes, muffins, pancakes, scones, etc. Buttermilk for instance, would likely do different things than say, sour cream, (along with different times and temps.) Corn is very flexible too. Whey might make a nifty flat bread, in cast iron. Pistachio instead of almonds..maybe with a sprinkling of black salt and zatar. That lemon & zest with those..mmmm Purist, I am not.

I'm sure you already know this, but for those who don't: copper is fine, so long as you never let it come into contact with anything acidic. The reason your chemistry teacher told you to avoid it is because people don't always know what ingredients might be a problem in them. It's safer not to use it. That doesn't mean that it's dangerous to use under any circumstances.

Glen you converted me to cooper caldron to beat my eggs (same size)! Every morning I got fast a lot of bubbly batter that cooks beautifully for my morning breakfast. Vive le Cuivre. They do not use anything else at Mont-St-Michel; to beat the eggs of their famous omelette.

Thanks for sharing this recipe looks great

Looks great, might attempt it when I end my diet.

This celiac sufferer will add this to his cake arsenal.

I have noticed you always separate the eggs over the rest of the whites. I do it over a cup then added the white to the rest. That way if i break a yolk, it doesn't contaminate the whites.

Regarding your comment on copper, copper is not poisonous to most people. I've used copper cookware all my life. Some people, however, are allergic to copper and have a reaction when coming in contact with it.

2:07 copperbowl, youwill die anyway

Thank you for a GF cake for my husband! If using cottage cheese, do we blitz it first with an immersion blender? I know cottage cheese is having a moment, and deservedly so.

The fresh and real lemon taste is very exciting. I have to wonder if the almond taste is as evident as the lemon. I'm a fervent fan of each ingredient in the cake recipe, and a lover of cornbread. I wonder if the lemons could be omitted next time round for pure almond extract, but what would replace the liquid? Almond milk? Open to ideas.

Hey Glen, that copper bowl is going to kill you. And you have to use ricotta (not cottage cheese!!!) for this recipe. 😄 Just kidding, have a great Sunday.

I'll try a sugar-free version and let you know how it turns out! I might even try some fresh St. John cheese!

Oh, YUM!

This looks soooo delicious!!!!! I am definitely making this. I wonder what the texture difference would be if using polenta instead of cornmeal. Would it be grittier? Maybe the polenta could be parcooked ahead of time? Hm... I want to experiment now!

Why at the start of this vid was I expecting him to wave his arms in the air and call for miss piggy and fozzi bear. Sounded just like kermit

Looks delicious💜💜💜

What would you use in place of ground almonds? Nut allergy.

So I made this yesterday (using ricotta, not cottage cheese), tasty and very lemony. 👍 But it was somewhat dense and dry (still good, though). Any idea what I did wrong?

Can one put honey in the egg whites as a substitute for sugar. I just don’t buy sugar at all. Would love to bake a cake of some description without any sugar. It’s already great there’s no flour used. Ta😊❤

I'm thinking lemon cornbread :)

Could you use Masa instead of cornmeal have the finer texture be slightly more flour like?

Gluten will kill me so this cake might be worth a try

Can you make um ali next Best regards

i guess i need to rip out all the copper water pipes in my house... *eyeroll*

Totally down with the cottage cheese sub. Recommend giving it a good blitz, depending on the dish

Also: Accidentally suitable for Passover!

I see some celiac comments in here. My family is affected by it as well. Our favorite recipes and foods qualify as "accidentally gluten free" as you described. It would be awesome if you would consider tagging your recipes as such, especially deserts.

10:18 great looking cake. I love cornmeal. I want to make this for someone who needs gluten free but also dairy free. Is there a ricotta/cottage cheese non-dairy substitute?! Thanks.

I mean most places have copper pipes for water lines. .so there's that. 😮

I'm wary of using cottage cheese over ricotta cheese because of the difference in sodium levels between the the two cheeses. Nordica 4% cottage cheese is 290 mg per half cup and Tre Stelle Ricotta cheese is about 90 gm in a half cup. I suppose I could just leave out the pinch of salt if I use cottage cheese.

There is no food delicious enough that it is worth making yourself sick over. Also, it's really important if you're cooking for someone who is actually gluten intolerant that there be no *traces* of it. The legal standard in Canada is under 20 parts per million. The little film in the corner of the pot from when you last made pasta or a stray crumb on the cutting board is all it takes to make someone seriously ill. This doesn't sound too difficult until you start reading the ingredient lists in your pantry and realize half your spices "may contain" gluten.

Those who think copper is to be avoided, should visit a few quality chocolatiers and distilleries.

Water lines in houses are made of copper. It's fine.

As with anything it's the dose that kills you. Sure copper is poisenous but so is water and I would not advice going without water. Copper should be used with care (no acids and if you want to use them daily they should be tinned on the inside)

Buddy who is learning just because it's on the periodic table doesn't mean it's poisonous our body is built of minerals..

Can I use Blue Agave instead of sugar for the lemon-glaze?

Glen can you use only almond flour instead of corn meal?

Never heard that one. Copper is an antibacterial

Quick question here. You mention "fine corn meal" in the ingredients.... Not something readily available in England, unless its the same thing as Polenta? Which I believe is Maize based.

Substituting the ricotta is not all you need to do to reduce cost. Almond flour and eggs are expensive too ☹ It looks so good! Can you use corn flour and use almond essence instead?

Need a printable recipe option!!

Can I substitute corn meal with semolina or flour

Mmm… 😋

This recipe would be easy to make diabetic friendly without changing the recipe over much. Keep the honey. Stevia instead of sugar in the egg whites. Maybe use honey again in the syrup. Granted there's carbs in this cake. But, I don't think it will dramatically change your blood sugar.

Copper kills. Right. Reminds me of my first physics teacher in 5th grade, more than 30 years ago, who told the class that vitamins are bad for us because they cause allergies. Even at that age we just shook our heads.

Is that a 10 jnch cake pan