Almond and ricotta cake

 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.
Almond ricotta cake
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. 🙂
A slice of almond-ricotta cake

Almond and ricotta cake

  • Servings: 8-10
  • Difficulty: easy
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*Was a bit sweet to my taste, next time reduce sugar to 100g
For 20cm spring form tin
Ingredients
250g ricotta
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
Preparation method
  1. In a bowl, stir ricotta with ground almonds. Set aside.
  2. Beat egg whites with lemon juice and salt until steady peaks. Set aside.
  3. In a large bowl, blend butter with sugar and orange zest until creamy. Mix in egg yolks, one at a time.
  4. Stir in ricotta mixture.
  5. Carefully fold beaten egg whites into ricotta mixture.
  6. Line the baking tin with greased parchment. Pour in batter. Sprinkle with almond flakes and orange zest.
  7. Bake in preheated 170C oven for 50 minutes or until golden.
  8. Let it cool in the tin for 20-30 minutes and then carefully transfer to a serving plate.
Enjoy!