Almond Ricotta Cake Recipes

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RICOTTA ALMOND CAKE



Ricotta Almond Cake image

Provided by Deborah

Categories     Cakes

Number Of Ingredients 8

1 Cup Full Fat Ricotta Cheese
4 Large Eggs, Separated
1 Teaspoon Almond Extract
1 Cup Granulated Sugar
2 1/2 Cups Almond Meal
1 Teaspoon Finely Chopped Lemon Rind
1/3 Cup Sliced Almonds
Powdered Sugar

Steps:

  • Preheat oven to 325 degrees F.
  • Use baking spray or lightly grease and flour a 9-inch springform pan.
  • Use an electric hand mixer to beat together the ricotta cheese, egg yolks, extract, and sugar until smooth.
  • Stir in the lemon zest and almond meal.
  • In a clean bowl, beat the egg whites until soft peaks form.
  • Fold half the egg whites into the almond mixture, then fold in the rest.
  • Spread the batter into your prepared pan and sprinkle the top with the sliced almonds.
  • Bake the cake for 40 to 45 minutes or until a cake tester comes out clean.
  • Cool the cake for 10 minutes then remove the sides.
  • Cool completely, then lightly dust the top with powdered sugar and serve.

ALMOND RICOTTA CAKE



Almond Ricotta Cake image

Perfect for Easter, this Italian almond ricotta cake is made with almond flour and ricotta and is naturally gluten free.

Provided by Chantal

Categories     Holidays and Events Recipes     Easter     Desserts

Yield 10

Number Of Ingredients 10

½ cup unsalted butter, at room temperature
¾ cup white sugar
2 teaspoons vanilla sugar
1 large lemon, zested and juiced
4 large eggs, divided
2 cups blanched almond flour
9 ounces ricotta cheese
⅓ cup white sugar
¼ cup sliced almonds, or to taste
1 tablespoon confectioners' sugar for dusting

Steps:

  • Preheat the oven to 325 degrees F (165 degrees C). Grease an 8-inch springform pan and line with parchment paper.
  • Combine butter and 3/4 cup sugar in a large bowl; beat with an electric mixer until creamy, about 3 minutes. Add vanilla sugar, lemon zest, and lemon juice; mix until well combined. Add egg yolks, 1 at a time, beating well after each addition.
  • Fold in almond flour and ricotta cheese with a silicone spatula.
  • Wash and dry the beaters and beat egg whites in a glass, metal, or ceramic bowl until foamy. Gradually add 1/3 cup sugar, continuing to beat until stiff peaks form. Fold stiff egg whites into the batter. Pour batter into the prepared pan. Sprinkle with sliced almonds.
  • Bake on the center rake of the preheated oven until edges of the cake are lightly browned, about 50 minutes. Cake will still be a little wobbly in the middle.
  • Remove from the oven and let the cake to cool completely in the pan before transferring to a cake platter, about 1 hour. Dust with confectioners' sugar before serving.

Nutrition Facts : Calories 396.8 calories, Carbohydrate 31.6 g, Cholesterol 106.7 mg, Fat 26.8 g, Fiber 3.4 g, Protein 11.4 g, SaturatedFat 8.8 g, Sodium 61.5 mg, Sugar 23.5 g

ALMOND RICOTTA CAKE



Almond Ricotta Cake image

This Almond Ricotta Cake recipe is a traditional Italian dessert that's great served with a espresso, tea, or coffee.

Provided by Angela Allison

Categories     Dessert

Time 1h2m

Number Of Ingredients 13

1 ¾ cups all purpose flour
¾ teaspoon baking powder
½ teaspoon salt
½ cup unsalted butter, softened ((one stick))
1 ½ cups sugar
1 15 ounce container whole milk ricotta cheese
2 large eggs
1 teaspoon almond extract
½ cup almonds, finely chopped
¼ cup sliced almonds
1 tablespoon powdered sugar
1 tablespoon butter, softened
1 tablespoon powdered sugar

Steps:

  • Preheat oven to 350 degrees and position baking rack in the middle of the oven. Use 1 tablespoon of butter to grease a 9-inch standard springform pan. Add in one tablespoon of powdered sugar and move around pound, shaking out excess when coated. Set aside.
  • In a medium mixing bowl, whisk together the flour, baking powder, and salt. Set aside.
  • In a large mixing bowl with handheld mixer or stand up mixer fitted with paddle attachment, cream together the stick of softened butter, sugar, and ricotta cheese until light and fluffy, about 5 minutes. Add in the eggs and almond extract and cream together for another minute. Pour in the flour mixture and mix until combined. Fold in the finely chopped almonds.
  • Pour the batter into the prepared springform pan. Bake on center rack for 45-55 minutes, or until a toothpick inserted in cake comes out clean. Let cool in pan for at least 10 minutes before releasing springform and cooling on wire baking rack completely.
  • For the topping, sprinkle sliced almonds on top of cooled cake. Place the powdered sugar in a fine mesh sieve to shake on top of cake just until cake is just covered.

Nutrition Facts : Calories 289 kcal, ServingSize 1 serving

ALMOND RICOTTA CAKE



Almond Ricotta Cake image

Almond Ricotta Cake.

Provided by rossella rago

Yield 8 Person(s)

Number Of Ingredients 12

butter, room temperature
sugar
packets Vanillina Powder or 1 tablespoon vanilla extract
almond extract
zest of 1 lemon
whole milk ricotta cheese, room temperature
large eggs
almond flour
00 or all purpose flour
baking soda
salt
sliced almonds and confectioners sugar for decorating

Steps:

  • Get the ingredients you need for this recipe HERE! Preheat your oven to 350F, Spray a 9 inch spring form pan with baking spray. In a mixing bowl combine the butter, sugar and vanilla. Using an electric mixer beat until fluffy, about 5 minutes. Add in the almond extract and lemon zest and mix until combined. Add in the ricotta and beat until fully incorporated. Beat in the eggs one at a time making sure each one is fully incorporated after each addition. Add in the almond flour and beat until absorbed. Add in the remaining dry ingredients and beat until just absorbed. Do not over mix. Pour the batter into the prepared pan and top with the sliced almonds. Bake for 45-50 minutes. Cool and dust with confectioners sugar as desired.

RICOTTA ALMOND CAKE



Ricotta Almond Cake image

Provided by Anna Olson

Categories     bake,brunch,cheese,dessert,nuts,Party Favourites,snack

Yield 1 serving

Number Of Ingredients 20

4 egg, room temperature
1 ⅓ cup sugar
⅔ cup canola oil
⅔ cup ricotta cheese
1 ½ Tbsp lemon juice
1 Tbsp lemon zest
1 ½ tsp rum
¾ tsp vanilla extract
¾ tsp almond extract
1 cup + 2 tbsp ground almonds
1 ¼ cup all purpose flour
1 ½ tsp baking powder
¼ tsp salt
¾ cup ricotta cheese
1 egg
¼ cup + 2 tbsp sugar
2 tsp lemon zest
1 tsp vanilla extract
2 Tbsp milk
1 cup sliced almonds

Steps:

  • Preheat oven to 350 F.
  • Butter and line with parchment a 10-inch springform pan.
  • In a mixer fitted with the whisk attachment, beat eggs, sugar and oil on high speed until thick and pale, about 8 minutes. Add ricotta, juice, zest, rum, vanilla, and almond extract and mix until blended. Remove bowl from mixer.
  • In a separate bowl, sift together ground almonds, flour, baking powder and salt. Add to ricotta mixture in 3 additions, whisking by hand after each addition. Pour batter into springform pan and bake until a tester inserted in the centre comes out clean, about 40 to 45 minutes.
  • Increase oven temperature to 375.
  • While cake is baking prepare filling. Blend together ricotta, egg, 1/4 cup sugar, zest and vanilla. Heat together milk and 2 tbsp sugar. Pour over sliced almonds and toss to coat.
  • Allow cake to cool 6-8 minutes after coming out of the oven. Spread ricotta topping over cake and sprinkle with glazed almonds. Return cake to oven for 15 minutes, until almonds have browned. Cool cake completely before removing springform pan.
  • Remove from springform and slice.

CHOCOLATE ALMOND RICOTTA CAKE



Chocolate Almond Ricotta Cake image

This is a great, moist cake. Perfect as a base for cherries or berries. Makes a square pan or 6 Texas Sized Muffins, perfect for a small family or couple.

Provided by KelBel

Categories     Dessert

Time 40m

Yield 6 serving(s)

Number Of Ingredients 6

1 (9 ounce) box chocolate cake mix (jiffy)
1 egg
1/2 cup cold water
1 cup part-skim ricotta cheese
1 teaspoon almond extract
1/2 cup sugar

Steps:

  • Preheat oven to 350.
  • Grease and flour 9x9 or 6 jumbo muffin pan.
  • Mix cake mix, egg and water together and pour into prepared pan.
  • Mix ricotta, almond extract and sugar until well blended with hand mixer.
  • Place by spoonfuls on top of batter as close together and evenly as possible, or 2 tablespoons into each muffin.
  • Bake for 30-40 minutes.
  • Serve with berries or cherries.

Nutrition Facts : Calories 317.4, Fat 10.7, SaturatedFat 3.7, Cholesterol 48, Sodium 414.2, Carbohydrate 50, Fiber 1, Sugar 33.2, Protein 8.2

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