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

Ricotta and hazelnut  cake

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:

1 cup ricotta cheese
230g
3/4 cup sugar
150g
1/3 cup butter
70g
2 eggs
100g
1 cup hazelnuts
120g
1/3 cup self-raising flour
50g

Instructions:

1. Preheat the Oven:
Preheat your oven to 350°F (175°C). Grease and line an 8-inch (20 cm) round cake pan with parchment paper.
2. Prepare the Ricotta Mixture:
In a large mixing bowl, combine the ricotta cheese and sugar. Mix well until smooth and creamy.
3. Incorporate the Butter:
Add the softened butter to the ricotta mixture and continue to beat until well incorporated and fluffy.
4. Add the Eggs:
Crack the eggs into the bowl, one at a time, beating well after each addition to ensure a smooth mixture.
5. Mix in the Hazelnuts:
Fold in the finely chopped or ground hazelnuts until evenly distributed throughout the batter.
6. Incorporate the Flour:
Gently fold in the self-raising flour until just combined. Be careful not to overmix, as this can make the cake dense.
7. Pour and Level the Batter:
Pour the batter into the prepared cake pan and smooth the top with a spatula.
8. Bake the Cake:
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.
9. Cool the Cake:
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.
10. Serve:
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 Size120 grams
Energy
Calories 420kcal21%
Protein
Protein 11g7%
Carbohydrates
Carbohydrates 36g10%
Fiber 2.19g6%
Sugar 27g26%
Fat
Fat 27g32%
Saturated 9g29%
Cholesterol 110mg-
Vitamins
Vitamin A 160ug18%
Choline 77mg14%
Vitamin B1 0.17mg15%
Vitamin B2 0.17mg13%
Vitamin B3 0.52mg3%
Vitamin B6 0.13mg8%
Vitamin B9 40ug10%
Vitamin B12 0.28ug12%
Vitamin C 1.26mg1%
Vitamin E 3.21mg21%
Vitamin K 4.03ug3%
Minerals
Calcium, Ca 140mg11%
Copper, Cu 0.38mg42%
Iron, Fe 1.50mg14%
Magnesium, Mg 44mg10%
Phosphorus, P 170mg14%
Potassium, K 220mg7%
Selenium, Se 14ug25%
Sodium, Na 60mg4%
Zinc, Zn 1.32mg12%
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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