Ricotta and hazelnut cake
This Ricotta and Hazelnut Cake features a creamy ricotta base combined with crunchy hazelnuts, resulting in a moist and flavorful dessert. It's simple to prepare and perfect for any occasion.
Cook time 25 min
Prep time 10 min
Ingredients:
1 cup ricotta cheese3/4 cup sugar
1/3 cup butter
2 eggs
1 cup hazelnuts
1/3 cup self-raising flour
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.
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.
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.
Ricotta and hazelnut cake FAQ:
Bake the Ricotta and Hazelnut Cake for approximately 35-40 minutes at 350°F (175°C). The cake is done when a toothpick inserted into the center comes out clean.
The cake should have a golden brown top and feel firm to the touch. A toothpick inserted into the center should come out clean, indicating it’s fully baked.
Yes, you can substitute all-purpose flour for self-raising flour, but you'll need to add a leavening agent. For each cup of all-purpose flour, add about 1.5 teaspoons of baking powder.
Store leftover cake in an airtight container at room temperature for up to 2 days, or refrigerate for up to 5 days. Ensure it’s fully cooled before covering.
If you have a nut allergy, you can substitute the hazelnuts with seeds like sunflower seeds or pumpkin seeds, though the flavor and texture will differ.
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.
Nutrition per serving
6 ServingsCalories 420kcal
Protein 11g
Carbohydrates 36g
Fiber 2.19g
Sugar 27g
Fat 27g
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