Almond and lemon ricotta cake
This Almond and Lemon Ricotta Cake features a creamy ricotta base complemented by zesty lemon and crunchy almonds, resulting in a moist dessert. Perfect for gatherings, this simple recipe yields a flavorful cake that will impress.
Cook time 35 min
Prep time 15 min
Ingredients:
1/3 cup butter1 cup ricotta cheese
2 eggs
3/4 cup sugar
2 tbsp lemon zest
1/2 cup self-raising flour
1/3 cup almonds
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.
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!
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.
Almond and lemon ricotta cake FAQ:
Bake the almond and lemon ricotta cake for approximately 35-40 minutes at 350°F (175°C). Check for doneness by inserting a skewer into the center; it should come out clean.
Store leftover cake in an airtight container at room temperature for up to 3 days, or refrigerate for up to a week. For longer storage, consider freezing it, wrapped tightly in plastic wrap and aluminum foil, for up to 3 months.
Yes, you can substitute ricotta cheese with mascarpone or cottage cheese, but keep in mind that this may slightly alter the texture and flavor. If using cottage cheese, blending it until smooth may help achieve a similar creaminess.
A 9-inch (23 cm) round cake tin is recommended for this recipe to ensure even baking and the right cake height.
To check for doneness, insert a skewer or toothpick into the center of the cake. If it comes out clean or with a few moist crumbs (not wet batter), the cake is ready to be removed from the oven.
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.
Nutrition per serving
8 ServingsCalories 260kcal
Protein 7g
Carbohydrates 27g
Fiber 0.90g
Sugar 20g
Fat 14g
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