Ricotta and hazelnut cake
Indulge in a delightful Ricotta and Hazelnut Cake, featuring the creamy richness of ricotta cheese, the nutty crunch of hazelnuts, and a hint of sweetness. This easy-to-make recipe blends ricotta, sugar, butter, eggs, and self-raising flour for a moist and flavorful treat. Perfect for a cozy dessert or a special occasion!
- 10 Feb 2025
- Cook time 25 min
- Prep time 10 min
- 6 Servings
- 6 Ingredients
This delicious Ricotta and Hazelnut Cake is a delightful blend of creamy ricotta cheese and crunchy hazelnuts, creating a moist and flavorful dessert that’s perfect for any occasion. It's simple to make, yet its rich taste will impress your family and friends.
Ingredients:
Instructions:
Preheat your oven to 350°F (175°C). Grease and line an 8-inch (20 cm) round cake pan with parchment paper.
In a large mixing bowl, combine the ricotta cheese and sugar. Mix well until smooth and creamy.
Add the softened butter to the ricotta mixture and continue to beat until well incorporated and fluffy.
Crack the eggs into the bowl, one at a time, beating well after each addition to ensure a smooth mixture.
Fold in the finely chopped or ground hazelnuts until evenly distributed throughout the batter.
Gently fold in the self-raising flour until just combined. Be careful not to overmix, as this can make the cake dense.
Pour the batter into the prepared cake pan and smooth the top with a spatula.
Place the cake pan in the preheated oven and bake for approximately 35-40 minutes, or until a toothpick inserted into the center comes out clean. The top should be golden brown and firm to the touch.
After baking, remove the cake from the oven and let it cool in the pan for about 10 minutes. Then, transfer the cake to a wire rack to cool completely.
Once fully cooled, slice and serve your Ricotta and Hazelnut Cake. Enjoy it on its own or with a dollop of whipped cream and a sprinkle of chopped hazelnuts as garnish.
Tips:
- Make sure to use high-quality ricotta cheese for the best flavor and texture. Drain any excess liquid from the ricotta before using it in the recipe.
- Toast the hazelnuts lightly before using them to enhance their flavor. Make sure to cool them completely before grinding them into smaller pieces.
- For a fluffier texture, ensure that the butter and sugar are well-creamed before adding the other ingredients.
- Allow the cake to cool completely in the pan before transferring it to a wire rack to prevent it from breaking apart.
- You can add a splash of vanilla extract or a pinch of cinnamon for additional flavor.
With its rich texture and nutty flavor, the Ricotta and Hazelnut Cake is sure to become a favorite in your baking repertoire. Whether you serve it with a dusting of powdered sugar or a dollop of whipped cream, it's a satisfying treat that's perfect for gatherings or as a special indulgence for yourself.
| Nutrition Facts | |
|---|---|
| Serving Size | 120 grams |
| Energy | |
| Calories 420kcal | 21% |
| Protein | |
| Protein 11g | 7% |
| Carbohydrates | |
| Carbohydrates 36g | 10% |
| Fiber 2.19g | 6% |
| Sugar 27g | 26% |
| Fat | |
| Fat 27g | 32% |
| Saturated 9g | 29% |
| Cholesterol 110mg | - |
| Vitamins | |
| Vitamin A 160ug | 18% |
| Choline 77mg | 14% |
| Vitamin B1 0.17mg | 15% |
| Vitamin B2 0.17mg | 13% |
| Vitamin B3 0.52mg | 3% |
| Vitamin B6 0.13mg | 8% |
| Vitamin B9 40ug | 10% |
| Vitamin B12 0.28ug | 12% |
| Vitamin C 1.26mg | 1% |
| Vitamin E 3.21mg | 21% |
| Vitamin K 4.03ug | 3% |
| Minerals | |
| Calcium, Ca 140mg | 11% |
| Copper, Cu 0.38mg | 42% |
| Iron, Fe 1.50mg | 14% |
| Magnesium, Mg 44mg | 10% |
| Phosphorus, P 170mg | 14% |
| Potassium, K 220mg | 7% |
| Selenium, Se 14ug | 25% |
| Sodium, Na 60mg | 4% |
| Zinc, Zn 1.32mg | 12% |
| Water | |
| Water 45g | - |
| * 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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