Best 2 Almond Ricotta Cake Recipes
Discover the delectable delight of almond ricotta cake, a dessert that is as pleasing to the eye as it is to the palate. With its ethereal texture, nutty flavor, and moist crumb, this cake is a true masterpiece. This article will guide you through the process of creating the perfect almond ricotta cake, from selecting the finest ingredients to mastering the baking techniques. Whether you are a seasoned baker or just starting out, we have all the tips and tricks to ensure your cake is a success. So, gather your ingredients, preheat your oven, and get ready to embark on a culinary journey that will leave your taste buds tantalized and your heart content.
Check out the recipes below so you can choose the best recipe for yourself!
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 fresh ricotta cheese. Fresh ricotta cheese is creamier and has a milder flavor than aged ricotta cheese. If you can't find fresh ricotta cheese, you can use whole milk ricotta cheese, but it will be slightly less creamy.
- Drain the ricotta cheese well. Before using the ricotta cheese in the cake batter, drain it well in a colander lined with cheesecloth. This will help to remove excess moisture and prevent the cake from becoming too dense.
- Use almond flour instead of all-purpose flour. Almond flour gives the cake a moist and tender crumb. If you don't have almond flour, you can use all-purpose flour, but the cake will be slightly less moist.
- Add a touch of almond extract. Almond extract enhances the almond flavor of the cake. You can also add other flavorings, such as vanilla extract or orange zest.
- Don't overmix the batter. Overmixing the batter will make the cake tough. Mix the batter just until the ingredients are combined.
- Bake the cake until a toothpick inserted into the center comes out clean. The cake is done baking when a toothpick inserted into the center comes out clean. If the toothpick comes out with batter or crumbs attached, the cake needs to bake for a few minutes longer.
Conclusion:
This almond ricotta cake is a delicious and easy-to-make cake that is perfect for any occasion. The cake is moist and tender, with a delicate almond flavor. It's also gluten-free and can be made dairy-free by using dairy-free ricotta cheese. So next time you're looking for a delicious and impressive cake to make, give this almond ricotta cake a try.
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