Easy to Make Italian Almond Ricotta Cake
https://easyhomemaderecipes.caSimple and easy to make, this Italian Almond Ricotta Cake is a winner as a coffee dessert in our family. I can only describe this cake as having an aromatic almond flavor that's delicate, light tasting and a delicious cake to have with a cup of coffee, tea or milk.Not to mention that this almond ricotta cake recipe is one of the most common Italian desserts you'll find in every nonna's recipe book!If you like cooking and baking with ricotta cheese, you'll want to try my other recipes like my Zeppole Italian Doughnuts, Pasta with Ricotta and Peas, Spinach and Ricotta Stuffed Pasta Shells or any one of these Desserts with Ricotta for Cheese Lovers.
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Ingredients
- 2 cups all purpose flour
- 1 tsp baking powder
- ¼ tsp salt
- 3 large eggs separated
- ¾ cup white sugar
- 1 cup ricotta full-fat
- ½ cup oil
- 1 tsp vanilla extract
- ¼ tsp almond extract
- ½ cup almonds slivered
Instructions
- Preheat oven to 350°. Grease and flour the sides of an 8" springform pan and line it with parchment paper.
- Separate the eggs and place the egg whites in a medium mixing bowl and the egg yolks in another mixing bowl. Using an electric mixer, whip the egg whites to soft peaks. Set aside.3 large eggs
- In a another small mixing bowl, combine dry ingredients, except sugar.2 cups all purpose flour, 1 tsp baking powder, ¼ tsp salt
- Add the sugar to the egg yolks and lightly mix with a whisk or spoon. Add ricotta, oil, and remaining wet ingredients.¾ cup white sugar, 1 cup ricotta, ½ cup oil, 1 tsp vanilla extract, ¼ tsp almond extract
- Add half of the flour mixture to the egg yolk mixture and mix well, continue to add the dry ingredients alternating with a large spoonful of whipped egg whites, folding gently so you don't deflate the egg whites too much. Don't worry about the lumps. The cake batter will deflate a little, but try to add the egg white in large amounts reducing the folding period.
- The mixture will be thick and lumpy. Scoop the cake batter mixture in the prepared pan and level it off with an offset spatula. Sprinkle with slivered almonds.½ cup almonds
- Bake for 45 minutes or until a toothpick placed in the centre comes out dry and the cake is golden brown. If the almonds get to dark, place a piece of aluminum foil over your pan until your cake is completely cooked. Depending on the size of your pan, you may need to bake for a shorter period of time or a longer period of time.
- Let the cake cool completely, then slice and sprinkle confectioner's sugar on top and serve.
Notes
Top Tips
If you have forgotten to take out your eggs from the refrigerator, you can quickly bring them to room temperature by placing them in warm water for 10 minutes. Use an offset spatula to spread the cake batter evenly around the cake pan. Separating the eggs won't affect the taste of the cake but whipping the egg whites and folding them into the cake batter produces a fluffier and lighter cake.Nutrition
Serving: 1Calories: 356kcalCarbohydrates: 37gProtein: 9gFat: 20gSaturated Fat: 4gPolyunsaturated Fat: 5gMonounsaturated Fat: 11gTrans Fat: 0.1gCholesterol: 68mgSodium: 143mgPotassium: 127mgFiber: 2gSugar: 16gVitamin A: 192IUCalcium: 106mgIron: 2mg
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