Almond and lemon ricotta cake
Indulge in a delightful Almond and Lemon Ricotta Cake, featuring rich ricotta cheese, zesty lemon, and crunchy almonds. Perfectly sweetened and light, this easy-to-follow recipe combines butter, eggs, and self-raising flour for a moist, flavorful treat. Ideal for any occasion!
- 23 Apr 2024
- Cook time 35 min
- Prep time 15 min
- 8 Servings
- 7 Ingredients
Almond and lemon ricotta cake is a delightful dessert that combines the creamy texture of ricotta cheese with the zesty freshness of lemon and the nutty crunch of almonds. This cake is perfect for both casual gatherings and special occasions. Follow this simple recipe to create a moist and flavorful cake that will impress your family and friends.
Ingredients:
Instructions:
Preheat your oven to 350°F (175°C). Grease and line a 9-inch (23 cm) round cake tin with parchment paper.
In a mixing bowl, combine the softened butter and ricotta cheese. Beat them together using an electric mixer on medium speed until the mixture is smooth and creamy.
Add the sugar and eggs to the ricotta mixture. Continue beating until the ingredients are well combined and the mixture is light and fluffy.
Gently fold in the lemon zest to the mixture. This will add a fresh citrus flavor to your cake.
Gradually add the self-raising flour to the bowl, mixing until just combined. Take care not to over-mix as this can make the cake dense.
Fold in the chopped or crushed almonds gently, ensuring they are evenly distributed throughout the batter.
Pour the batter into the prepared cake tin, smoothing the surface with a spatula to ensure even baking.
Place the tin in the preheated oven and bake for approximately 35-40 minutes, or until a skewer inserted into the center of the cake comes out clean.
Allow the cake to cool in the tin for about 10 minutes, then transfer it to a wire rack to cool completely. Once cooled, you can dust the top with powdered sugar if desired.
Slice and enjoy your delicious Almond and Lemon Ricotta Cake with a cup of tea or coffee. Enjoy!
Tips:
- Ensure all ingredients are at room temperature before starting. This helps them to mix more evenly and results in a smoother batter.
- Use fresh ricotta cheese to achieve the best texture and flavor.
- Finely grate the lemon zest to evenly distribute the lemon flavor throughout the cake.
- Toast the almonds lightly before adding them to enhance their flavor.
- Do not overmix the batter to keep the cake light and airy.
- Bake the cake in a preheated oven to ensure even cooking.
Making an almond and lemon ricotta cake is incredibly simple yet results in a deliciously rich and moist dessert that is sure to become a favorite. By following these steps and incorporating the provided tips, you’ll achieve a perfectly balanced cake with the zesty brightness of lemon, the creamy smoothness of ricotta, and the satisfying crunch of almonds. Enjoy this delightful treat with a cup of coffee or tea, or serve it as the perfect ending to a meal.
| Nutrition Facts | |
|---|---|
| Serving Size | 90 grams |
| Energy | |
| Calories 260kcal | 11% |
| Protein | |
| Protein 7g | 5% |
| Carbohydrates | |
| Carbohydrates 27g | 8% |
| Fiber 0.90g | 2% |
| Sugar 20g | 19% |
| Fat | |
| Fat 14g | 16% |
| Saturated 6g | 21% |
| Cholesterol 80mg | - |
| Vitamins | |
| Vitamin A 120ug | 14% |
| Choline 50mg | 9% |
| Vitamin B1 0.05mg | 5% |
| Vitamin B2 0.17mg | 13% |
| Vitamin B3 0.35mg | 2% |
| Vitamin B6 0.02mg | 1% |
| Vitamin B9 18ug | 4% |
| Vitamin B12 0.21ug | 9% |
| Vitamin C 0.00mg | 0% |
| Vitamin E 1.42mg | 9% |
| Vitamin K 0.90ug | 1% |
| Minerals | |
| Calcium, Ca 100mg | 8% |
| Copper, Cu 0.08mg | 0% |
| Iron, Fe 0.64mg | 6% |
| Magnesium, Mg 22mg | 5% |
| Phosphorus, P 110mg | 9% |
| Potassium, K 110mg | 3% |
| Selenium, Se 11ug | 20% |
| Sodium, Na 45mg | 3% |
| Zinc, Zn 0.81mg | 7% |
| Water | |
| Water 33g | - |
| * Percent Daily Values are based on a 2500 calorie diet. Your daily values may be higher or lower depending on your calorie needs. | |
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