Coconut Almond Ricotta Cake Recipe Recipe For Banana
ALMOND RICOTTA CAKE
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
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
LEMON RICOTTA CAKE WITH ALMOND FLOUR
Sometimes it's just about the simple things and the simple flavors. This cake is "nothing special," but it has truly earned a rotation spot in my normal cooking...
Provided by The Black Cat Kitchen
Time 1h5m
Yield 8
Number Of Ingredients 11
Steps:
- Preheat oven to 325 F
- Cut a piece of parchment paper to nestle in bottom of 8 in round pan. Spray with cooking spray
- Whisk together dry ingredients in small bowl (almond and coconut flours, baking powder, and salt).
- Cream butter, vanilla, and sugar. Add one egg and blend until fluffy
- Add ricotta, lemon juice, and lemon zest, beating thoroughly until combined
- Add about a third of dry mix and one egg to wet mixture and blend. Continue until used all 3 remaining eggs and dry ingredients
- Spread batter in 8 " pan and smooth out top with spatula as best you can.
- Bake for 45-50 minutes until toothpick comes out clean
- It will not look brown on top of the cake when it is done! So, don't look for that, use the toothpick method.
- Let cool for 15 minutes and then remove by using a knife around edges to loosen.
- You can leave on the counter covered in plastic wrap for 2-3 days, but then will need to refrigerate. If it is super hot where you are, just put in fridge right away!
CREAMY BLUEBERRY COCONUT RICOTTA BOWL
This filling breakfast bowl will jumpstart your day and keep you full all morning. It is chock full of protein and is super delicious and creamy.
Provided by Lexus Oliver
Categories Breakfast and Brunch
Time 10m
Yield 1
Number Of Ingredients 6
Steps:
- Combine ricotta cheese and coconut milk in a bowl. Drizzle on honey and sprinkle with almonds and coconut. Top with blueberries.
Nutrition Facts : Calories 304 calories, Carbohydrate 33.8 g, Cholesterol 31.4 mg, Fat 16.2 g, Fiber 3 g, Protein 9.4 g, SaturatedFat 9.4 g, Sodium 69.2 mg, Sugar 26.6 g
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