One of the great part of food blogging is that you can discover new and interesting recipes almost every time you open your browser; you can see what bloggers cook and enjoy in different parts of the world, and of course try to prepare those amazing international recipes at home. So, when I saw the ricotta-almond cake that Margherita shared at her blog, I immediately saved it and decided to make it the other day. The cake turned out really moist and very nutty. I even could say that you can feel more nuts than ricotta, but it’s not bad at all (especially if you love lots of nuts in baking). Moreover, orange zest gave a fantastic aroma to the cake. The only thing – it was a bit too sweet to my taste, so I will reduce the quantity of sugar next time.
And I didn’t wait for an hour before unmolding the cake, about 20 minutes was enough to get it cool and enjoy with a tea. 🙂
Almond and ricotta cake
*Was a bit sweet to my taste, next time reduce sugar to 100g
For 20cm spring form tin
180g ground almonds
3 egg whites
1/2 tsp lemon juice
a pinch of salt
90g butter, soft (at room temperature)
120g white sugar*
zest from 1 orange
3 egg yolks
some almond flakes
orange zest, for decor, optional
- In a bowl, stir ricotta with ground almonds. Set aside.
- Beat egg whites with lemon juice and salt until steady peaks. Set aside.
- In a large bowl, blend butter with sugar and orange zest until creamy. Mix in egg yolks, one at a time.
- Stir in ricotta mixture.
- Carefully fold beaten egg whites into ricotta mixture.
- Line the baking tin with greased parchment. Pour in batter. Sprinkle with almond flakes and orange zest.
- Bake in preheated 170C oven for 50 minutes or until golden.
- Let it cool in the tin for 20-30 minutes and then carefully transfer to a serving plate.