Baby friendly lemon and ricotta mini cakes

Want a taste of Italian lemon ricotta cake that’s baby-friendly? These mini cakes are not only delicious but also iron-rich thanks to eggs and almond flour, plus they’re packed with vitamin C from lemon zest and juice. Perfect for BLW meal ideas for 6 months and up, the texture makes them ideal as baby lunch ideas or baby breakfast ideas. Just be mindful of allergens like eggs, dairy, and almonds.

Want to learn more about nutrient dense baby meals for starting solids? You can find straightforward and easy recipes for your family that are also family friendly in my recipe ebook Nourished and Nurtured.

Mum Bub Nutrition

Baby friendly lemon and ricotta mini cakes

GF

Perfect for BLW meal ideas for 6 months and up, the texture makes them ideal as baby lunch ideas or baby breakfast ideas. Just be mindful of allergens like eggs, dairy, and almonds.

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Prep Time 10 minutes mins

Cook Time 15 minutes mins

Servings: 12 mini cakes

Course: one meal a day baby, Snack, Toddler snack

Ingredients Equipment Method Notes

Ingredients

  

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• 120 g butter, softened
• 1 tsp vanilla extract
• 3 lemons, zest only
• 2 tbsp lemon juice
• 4 eggs, separated
• 1 medium ripe banana
• 1 1/4 cups smooth ricotta
• 2 cups almond meal

Equipment

• 1 large mixing bowl
• 1 electric beaters
• 1 spatula
• 1 12 hole muffin tray
• 1 cooling rack

Method

 

1. Preheat the oven to 180 C/350 F.
2. In a large mixing bowl, beat the butter, vanilla extract and lemon zest together for about 6 minutes, or until the mixture is pale and creamy.
3. Add the egg yolks one at a time, beating well after each addition.
4. Add the banana and lemon juice and mix until a smooth mash.
5. Add the almond meal to the mixture and beat until combined.
6. Gently fold the ricotta into the almond mixture until combined.
7. In a clean bowl, beat the egg whites until soft peaks form.
8. Mix one-third of the egg white mixture into the cake batter to lighten it.
9. Gently fold the remaining egg whites into the batter until no white streaks remain.
10. Place into a 12 hole silicone muffin tray and sprinkle with flaked almonds over cakes if toddlers or parents and bake in the oven for 15 minutes.
11. Remove from the oven and place on the cooling racks to cool. If you are serving the mini cakes to a toddler you can dust icing sugar over the top before serving.

Notes

Age appropriate: From 6 months or one meal a day. 

Note: For a toddler or adult version you could dust with icing sugar after baking. Just avoid adding flaked almonds to your baby’s cakes as the flakes are a potential choking risk. 

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