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!

  • 25 Feb 2025
  • Cook time 35 min
  • Prep time 15 min
  • 8 Servings
  • 7 Ingredients

Almond and lemon ricotta cake

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:

1/3 cup butter
70g
1 cup ricotta cheese
230g
2 eggs
100g
3/4 cup sugar
150g
2 tbsp lemon zest
30g
1/2 cup self-raising flour
72g
1/3 cup almonds
40g

Instructions:

1. Preheat the Oven:
Preheat your oven to 350°F (175°C). Grease and line a 9-inch (23 cm) round cake tin with parchment paper.
2. Prepare the Butter and Ricotta Mixture:
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.
3. Combine Sugar and Eggs:
Add the sugar and eggs to the ricotta mixture. Continue beating until the ingredients are well combined and the mixture is light and fluffy.
4. Add Lemon Zest:
Gently fold in the lemon zest to the mixture. This will add a fresh citrus flavor to your cake.
5. Incorporate Flour:
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.
6. Add the Almonds:
Fold in the chopped or crushed almonds gently, ensuring they are evenly distributed throughout the batter.
7. Transfer to Cake Tin:
Pour the batter into the prepared cake tin, smoothing the surface with a spatula to ensure even baking.
8. Bake the Cake:
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.
9. Cool and Serve:
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.
10. Serve:
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 Size90 grams
Energy
Calories 260kcal13%
Protein
Protein 7g5%
Carbohydrates
Carbohydrates 27g8%
Fiber 0.90g2%
Sugar 20g19%
Fat
Fat 14g16%
Saturated 6g21%
Cholesterol 80mg-
Vitamins
Vitamin A 120ug14%
Choline 50mg9%
Vitamin B1 0.05mg5%
Vitamin B2 0.17mg13%
Vitamin B3 0.35mg2%
Vitamin B6 0.02mg1%
Vitamin B9 18ug4%
Vitamin B12 0.21ug9%
Vitamin C 0.00mg0%
Vitamin E 1.42mg9%
Vitamin K 0.90ug1%
Minerals
Calcium, Ca 100mg8%
Copper, Cu 0.08mg9%
Iron, Fe 0.64mg6%
Magnesium, Mg 22mg5%
Phosphorus, P 110mg9%
Potassium, K 110mg3%
Selenium, Se 11ug20%
Sodium, Na 45mg3%
Zinc, Zn 0.81mg7%
Water
Water 33g-
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

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