ALMOND RICOTTA CAKE
This Almond Ricotta Cake recipe is a traditional Italian dessert that's great served with a espresso, tea, or coffee.
Provided by Angela Allison
Categories Dessert
Time 1h2m
Number Of Ingredients 13
Steps:
- Preheat oven to 350 degrees and position baking rack in the middle of the oven. Use 1 tablespoon of butter to grease a 9-inch standard springform pan. Add in one tablespoon of powdered sugar and move around pound, shaking out excess when coated. Set aside.
- In a medium mixing bowl, whisk together the flour, baking powder, and salt. Set aside.
- In a large mixing bowl with handheld mixer or stand up mixer fitted with paddle attachment, cream together the stick of softened butter, sugar, and ricotta cheese until light and fluffy, about 5 minutes. Add in the eggs and almond extract and cream together for another minute. Pour in the flour mixture and mix until combined. Fold in the finely chopped almonds.
- Pour the batter into the prepared springform pan. Bake on center rack for 45-55 minutes, or until a toothpick inserted in cake comes out clean. Let cool in pan for at least 10 minutes before releasing springform and cooling on wire baking rack completely.
- For the topping, sprinkle sliced almonds on top of cooled cake. Place the powdered sugar in a fine mesh sieve to shake on top of cake just until cake is just covered.
Nutrition Facts : Calories 289 kcal, ServingSize 1 serving
LEMON RICOTTA CAKE
This recipe is a family gem that was passed down from my grandmother and mother. Garnished with shaved lemon zest, the moist four-layer cake is the perfect dessert when you want to impress. -Nanette Slaughter, Sammamish, Washington
Provided by Taste of Home
Categories Desserts
Time 1h30m
Yield 16 servings.
Number Of Ingredients 29
Steps:
- For lemon curd, in a small bowl, combine eggs and egg yolks. In a heavy saucepan, cook and stir the sugar, lemon juice and butter over medium heat until smooth. Stir a small amount of hot mixture into eggs; return all to the pan, stirring constantly. Bring to a gentle boil; cook and stir until thickened, about 2 minutes. Cool slightly. Cover and chill until thickened, about 1-1/2 hours or overnight., Preheat oven to 350°. In a large bowl, cream butter and sugar until light and fluffy, 5-7 minutes. Add eggs, 1 at a time, beating well after each addition. Combine the ricotta cheese, buttermilk, lemon zest, vanilla and lemon juice. Combine the flour, baking powder, baking soda and salt; add to the creamed mixture alternately with the buttermilk mixture, beating well after each addition., Pour into 2 greased and floured 9-in. round baking pans. Bake until a toothpick inserted in the center comes out clean, 30-35 minutes. Cool for 10 minutes before removing from pans to wire racks to cool completely., Using a citrus zester, remove zest from lemons in long narrow strips; toss with sugar. Let stand for 30 minutes. (Save fruit for another use.) Meanwhile, in a large bowl, cream butter until light and fluffy. Add the confectioners' sugar, milk, grated lemon zest, vanilla and salt; beat until smooth., Cut each cake in half horizontally. Place 1 cake layer on a serving plate. Pipe a circle of frosting around edge of cake. Spread a third of the lemon curd inside frosting. Repeat layers twice. Top with remaining cake layer. Frost top and sides. If desired, pipe a decorative border of frosting using a star tip, and decorate sides of cake with colored sugar. Garnish with lemon zest strips. Store in the refrigerator.
Nutrition Facts : Calories 657 calories, Fat 27g fat (16g saturated fat), Cholesterol 172mg cholesterol, Sodium 370mg sodium, Carbohydrate 98g carbohydrate (77g sugars, Fiber 1g fiber), Protein 8g protein.
RICOTTA ALMOND CAKE
Steps:
- Preheat oven to 325 degrees F.
- Use baking spray or lightly grease and flour a 9-inch springform pan.
- Use an electric hand mixer to beat together the ricotta cheese, egg yolks, extract, and sugar until smooth.
- Stir in the lemon zest and almond meal.
- In a clean bowl, beat the egg whites until soft peaks form.
- Fold half the egg whites into the almond mixture, then fold in the rest.
- Spread the batter into your prepared pan and sprinkle the top with the sliced almonds.
- Bake the cake for 40 to 45 minutes or until a cake tester comes out clean.
- Cool the cake for 10 minutes then remove the sides.
- Cool completely, then lightly dust the top with powdered sugar and serve.
ALMOND RICOTTA CAKE
Almond Ricotta Cake.
Provided by rossella rago
Yield 8 Person(s)
Number Of Ingredients 12
Steps:
- Get the ingredients you need for this recipe HERE! Preheat your oven to 350F, Spray a 9 inch spring form pan with baking spray. In a mixing bowl combine the butter, sugar and vanilla. Using an electric mixer beat until fluffy, about 5 minutes. Add in the almond extract and lemon zest and mix until combined. Add in the ricotta and beat until fully incorporated. Beat in the eggs one at a time making sure each one is fully incorporated after each addition. Add in the almond flour and beat until absorbed. Add in the remaining dry ingredients and beat until just absorbed. Do not over mix. Pour the batter into the prepared pan and top with the sliced almonds. Bake for 45-50 minutes. Cool and dust with confectioners sugar as desired.
ALMOND RICOTTA CAKE
Perfect for Easter, this Italian almond ricotta cake is made with almond flour and ricotta and is naturally gluten free.
Provided by Chantal
Categories Holidays and Events Recipes Easter Desserts
Yield 10
Number Of Ingredients 10
Steps:
- Preheat the oven to 325 degrees F (165 degrees C). Grease an 8-inch springform pan and line with parchment paper.
- Combine butter and 3/4 cup sugar in a large bowl; beat with an electric mixer until creamy, about 3 minutes. Add vanilla sugar, lemon zest, and lemon juice; mix until well combined. Add egg yolks, 1 at a time, beating well after each addition.
- Fold in almond flour and ricotta cheese with a silicone spatula.
- Wash and dry the beaters and beat egg whites in a glass, metal, or ceramic bowl until foamy. Gradually add 1/3 cup sugar, continuing to beat until stiff peaks form. Fold stiff egg whites into the batter. Pour batter into the prepared pan. Sprinkle with sliced almonds.
- Bake on the center rake of the preheated oven until edges of the cake are lightly browned, about 50 minutes. Cake will still be a little wobbly in the middle.
- Remove from the oven and let the cake to cool completely in the pan before transferring to a cake platter, about 1 hour. Dust with confectioners' sugar before serving.
Nutrition Facts : Calories 396.8 calories, Carbohydrate 31.6 g, Cholesterol 106.7 mg, Fat 26.8 g, Fiber 3.4 g, Protein 11.4 g, SaturatedFat 8.8 g, Sodium 61.5 mg, Sugar 23.5 g
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- Preheat the oven to 325℉ and line the sides and bottom of a 9-inch cake pan with parchment paper, cutting it to fit exactly.
- Place the butter and 3/4 cup of the sugar, vanilla, and lemon zest in an electric mixer fitted with the paddle attachment and beat for 8 to 10 minutes until the mixture is pale and creamy. Use a spatula to scrape down the sides of the bowl.
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