Best 2 Almond Ricotta Cake Recipes
Indulge in the symphony of flavors with our Almond Ricotta Cake, a culinary masterpiece that harmonizes the delicate nuttiness of almonds with the creamy richness of ricotta. This exceptional cake showcases two distinct yet complementary recipes: a tender almond cake base and a luscious ricotta filling, each contributing its own unique charm to the overall experience. The almond cake, with its golden-brown exterior and moist, crumbly interior, provides a sturdy foundation for the velvety ricotta filling, which bursts with a symphony of creamy, tangy, and subtly sweet notes. Together, these elements create a harmonious balance of textures and flavors that will tantalize your taste buds and leave you craving more. Whether you're a seasoned baker or a novice in the kitchen, our Almond Ricotta Cake is an achievable delight that will impress your friends and family with its rustic charm and unforgettable taste. So, don your aprons and embark on a culinary journey that promises to be as rewarding as it is delicious.
Here are our top 2 tried and tested recipes!
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
ALMOND RICOTTA CAKE (A 2 LAYER CAKE)
I have seen many versions of this Italian classic in cookbooks, but they all are made in a single springform pan. They are delicious, but tend to fall in the center as they cool......and....they don't have frosting. I like cakes with frosting. So.....this is a hybrid cake with two layers and yummy Ricotta Cheese Frosting. There...
Provided by Garrison Wayne
Categories Cakes
Time 1h
Number Of Ingredients 23
Steps:
- 1. Prepare 2 (8 inch) cake pans by greasing well. Line the bottom of pans with waxed paper or parchment paper. Grease the paper. Dust entire pan(s) with flour. Tap out excess.
- 2. Preheat oven to 350 degrees or 325 degrees for convection oven.
- 3. Sift cake flour with baking powder and baking soda 3 times. Measure almond meal. Add to flour and mix well with a fork. Set aside.
- 4. In a large bowl beat the 4 egg yolks with the sugar, cream and cheese. Do this with a whisk by hand. Add the salt, zest, amaretto and almond extract. Whisk well.
- 5. Add the flour/almond meal mix all at once and fold in with a rubber spatula until well mixed.
- 6. In a separate bowl (not plastic), beat the 4 egg whites until stiff but not dry. I do this with a hand held mixer. Fold the beaten whites into the cake batter until well incorporated. Fold...do not beat or stir.
- 7. Divide the batter between the two prepared pans and bake about 25 minutes. Cakes will press back when touched and test dry with a pick.
- 8. Cool cakes on a rack for 20 minutes before flipping back on to rack and unmolding from pans. Remove the paper. Cool completely on the rack.
- 9. In a medium bowl mix/beat all the frosting ingredients until smooth.
- 10. Frost the cake and garnish with the sliced almonds. Keep cake covered in the refrigerator. Remove cake from fridge about 1 hour before serving to take the chill off.
Tips:
- Use high-quality ingredients. This will make a big difference in the taste of your cake. Look for fresh, organic ingredients whenever possible.
- Don't overmix the batter. Overmixing can make the cake tough. Mix just until the ingredients are combined.
- Bake the cake at the right temperature. The temperature will vary depending on the recipe, so be sure to check the instructions carefully.
- Let the cake cool completely before frosting it. This will help the frosting set properly.
- Store the cake in the refrigerate. Almond ricotta cake can be stored in the refrigerate for up to 3 days.
Conclusion:
Almond ricotta cake is a delicious and easy-to-make cake that is perfect for any occasion. With its moist, tender crumb and delicate almond flavor, this cake is sure to be a hit with everyone who tries it. So next time you're looking for a special cake to make, give almond ricotta cake a try. You won't be disappointed.
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