FLOURLESS NECTARINE RICOTTA CAKE
This Keto Flourless Nectarine Ricotta Cake is a tender gluten-free dessert cake made with almond flour and flavoured with fresh nectarines.
Provided by Elaine
Categories Dessert
Time 1h5m
Number Of Ingredients 12
Steps:
- Preheat oven to 325°F. Cut a circle of parchment paper to fit in the bottom of an 8-inch round pan, or ilne an 8-inch square pan with parchment paper.
- Measure the almond flour, coconut flour, cinnamon, baking powder and salt into a small bowl. Whisk to combine and remove any lumps (or use a sifter.)
- In a large bowl or the bowl of a stand mixer, (or with a hand mixer) cream the butter, sweetener and vanilla extract until well combined. Add one egg and beat. Add the ricotta and beat.
- Add 1/3 of the dry ingredients alternatively with an egg, repeating and finishing with the last egg. Dice one nectarine and gently stir it into the batter.
- Spread the batter into the lined pan. Thinly slice the second nectarine and toss the slices with 2 teaspoons lemon juice to prevent them from browning. Arrange them on top in a spiral pattern. Scatter with flaked almonds.
- Bake for 45 - 50 minutes or until cake tester comes out clean. Remove from the oven and let cool for 20 minutes. Loosen the edges with a knife, lay a cake rack over the pan, invert and remove the parchment paper. Invert back on to the first rack and let stand to cool completely.
- Trim any slightly brown edges with a sharp knife, if desired. Slice into 8 to 10 pieces.
- Top with whipped cream, coconut whip, or ice cream, if desired.
- Store leftover cake tightly wrapped in an airtight container or freeze for up to 3 months.
Nutrition Facts : Calories 244 kcal, Carbohydrate 9 g, Protein 8 g, Fat 20 g, SaturatedFat 9 g, Cholesterol 111 mg, Sodium 196 mg, Fiber 3 g, Sugar 3 g, ServingSize 1 serving
NECTARINE-ROSEMARY GALETTE WITH RICOTTA AND HONEY
Provided by Food Network Kitchen
Categories dessert
Time 2h50m
Yield 8 servings
Number Of Ingredients 13
Steps:
- Make the crust: Pulse the flour, sugar and salt in a food processor. Add half of the butter and pulse until the mixture looks like coarse meal. Add the remaining butter and pulse into pea-size pieces. Add 1 egg, the lemon juice and 3 tablespoons ice water and pulse until the dough clumps together but has not yet formed a ball. Turn out the dough onto a piece of plastic wrap; press into a disk and wrap. Refrigerate until firm, at least 1 hour or overnight.
- Preheat the oven to 400 degrees F and line a baking sheet with parchment paper. Roll out the dough into a 12-inch round on a lightly floured surface. Transfer the dough to the prepared baking sheet and refrigerate, 10 minutes.
- Meanwhile, make the filling: Toss the nectarines with the honey, flour, vanilla and rosemary in a large bowl. Spoon the nectarine mixture onto the dough, leaving about a 3-inch border. Fold the edge of the dough over the fruit by about 2 inches, pleating as needed. Lightly beat the remaining egg with 1 teaspoon water. Brush the dough with the egg wash. Refrigerate until firm, about 20 minutes.
- Scatter the butter over the fruit. Bake until the crust is golden brown and the filling is bubbling, 40 to 45 minutes. Let cool on the baking sheet. Serve with ricotta and honey.
FRESH FIG AND RICOTTA CAKE
Provided by Ina Garten Bio & Top Recipes
Categories dessert
Time 1h20m
Yield 8 servings
Number Of Ingredients 13
Steps:
- Preheat the oven to 375 degrees F. Butter and flour a 9-inch round springform pan, tapping out the excess flour.
- Place the butter and granulated sugar in the bowl of an electric mixer fitted with the paddle attachment and beat on medium speed for 3 minutes, until light and fluffy, scraping down the bowl with a rubber spatula. With the mixer on medium low, add the eggs, one at a time, scraping down the bowl and mixing until smooth. Add the ricotta, sour cream, vanilla, and lemon zest and mix until combined. Don't worry; the ricotta will make it look lumpy.
- In a small bowl, sift together the flour, baking powder, and salt. With the mixer on low, slowly add the dry ingredients to the batter, mixing just until combined. Pour the batter into the prepared pan and smooth the top. Arrange the figs on the cake, cut sides up, in snug but not-overlapping concentric circles. Sprinkle with the turbinado sugar and bake for 35 to 45 minutes, until the top is lightly browned and a toothpick inserted in the center comes out clean.
- Allow the cake to cool in the pan on a baking rack for 15 to 20 minutes, transfer to a cake plate, and serve warm with crème fraîche on the side.
NECTARINE, FIG AND RICOTTA CAKE
Moist and scrumptious rustic crumb topped fruit cake celebrates the end of summer in a very delicious way.
Provided by Laka
Categories Dessert
Time 1h24m
Yield 10 serving(s)
Number Of Ingredients 14
Steps:
- Remove pits from nectarines and cut into small pieces along with the figs. Sprinkle with lemon juice. Set aside.
- In a mixing bowl, use your fingers to combine flour, baking powder, sugar, sea salt, lemon zest, almonds, butter and vanilla. Scoop out one cup of batter and reserve in the fridge for the crumble.
- Use a hand mixer and slowly add eggs and cream to the rest of the batter, mixing until creamy.
- Pour ½ of the batter into the greased and lined with parchment paper 20 cm spring form pan and sprinkle ½ of the cut up fruits. Spread ½ of the ricotta.
- Pour remaining cake batter over the ricotta and then sprinkle over the remaining fruits and then the remaining ricotta cheese. Sprinkle the reserved crumble on top.
- Bake in the preheated oven at 190°C for about 1 hour 15 minutes, or until toothpick comes out clean.
- Remove from oven and allow to cool 15 mins in the pan before removing the outside ring of the spring form pan. Allow to cool completely before sprinkling with powdered sugar and garnishing with figs.
Nutrition Facts : Calories 440.4, Fat 25.4, SaturatedFat 12.7, Cholesterol 92, Sodium 310.6, Carbohydrate 45.4, Fiber 3.1, Sugar 22.1, Protein 9.9
FIG-RICOTTA CAKE
Texture is moist and slightly dense, and taste is sweet, buttery, and rich.
Provided by lutzflcat
Categories Desserts Fruit Dessert Recipes Fig Dessert Recipes
Time 1h25m
Yield 10
Number Of Ingredients 13
Steps:
- Preheat the oven to 350 degrees F (175 degrees C). Spray a 9-inch loaf pan with nonstick cooking spray.
- Whisk flour, baking powder, and salt together in a medium bowl. Set aside.
- Beat ricotta cheese, sugar, and butter together in a bowl using an electric mixer on medium speed until smooth, about 2 minutes. Beat in eggs, one at a time, followed by almond extract. Beat in flour mixture on low speed, scraping down the sides of the bowl until combined; beat batter for about 30 seconds more.
- Place chopped figs into a bowl, sprinkle 1 tablespoon flour over, and stir to coat. Fold figs into the batter. Pour into the prepared loaf pan. Place fig slices on top of the batter, down the center.
- Bake in the preheated oven until a toothpick inserted into the center of the cake comes out clean, 45 to 60 minutes.
- Remove from the oven and place on a wire rack to cool. Remove from the pan once the cake has cooled, 20 to 30 minutes. Dust with confectioners' sugar.
Nutrition Facts : Calories 372.5 calories, Carbohydrate 45 g, Cholesterol 103 mg, Fat 18.4 g, Fiber 1.7 g, Protein 8.2 g, SaturatedFat 10.9 g, Sodium 420.9 mg, Sugar 27 g
FIG AND RICOTTA CROSTINI
For this appetizer, toasted rounds of baguette are topped with delicious, fresh summer ingredients.
Provided by Rachel Wolkofsky Pollack
Categories Appetizers and Snacks Canapes and Crostini Recipes
Time 35m
Yield 12
Number Of Ingredients 5
Steps:
- Preheat oven to 375 degrees F (190 degrees C).
- Place the baguette slices on an ungreased, foil-lined baking sheet.
- Bake the bread in the preheated oven until the bottoms are brown, about 5 minutes; flip and bake until crisp, 5 minutes. Remove the pan from the oven.
- Spread 1 tablespoon of ricotta on each slice of toasted bread. Place a few ribbons of basil on each, arrange a slice of fig on top, and drizzle the finished crostini with balsamic vinegar.
Nutrition Facts : Calories 186.4 calories, Carbohydrate 30.4 g, Cholesterol 11 mg, Fat 3.6 g, Fiber 1.9 g, Protein 8.8 g, SaturatedFat 2 g, Sodium 291.9 mg, Sugar 7.2 g
More about "nectarine fig and ricotta cake recipes"
BAREFOOT CONTESSA | FRESH FIG & RICOTTA CAKE | RECIPES
From barefootcontessa.com
- Preheat the oven to 375 degrees. Butter and flour a 9-inch round springform pan, tapping out the excess flour.
- Place the butter and granulated sugar in the bowl of an electric mixer fitted with the paddle attachment and beat on medium speed for 3 minutes, until light and fluffy, scraping down the bowl with a rubber spatula. With the mixer on medium low, add the eggs, one at a time, scraping down the bowl and mixing until smooth. Add the ricotta, sour cream, vanilla, and lemon zest and mix until combined. Don’t worry; the ricotta will make it look lumpy.
- In a small bowl, sift together the flour, baking powder, and salt. With the mixer on low, slowly add the dry ingredients to the batter, mixing just until combined. Pour the batter into the prepared pan and smooth the top. Arrange the figs on the cake, cut sides up, in snug but not -overlapping concentric circles. Sprinkle with the turbindo sugar and bake for 35 to 45 minutes, until the top is lightly browned and a toothpick inserted in the center comes out clean.
- Allow the cake to cool in the pan on a baking rack for 15 to 20 minutes, transfer to a cake plate, and serve warm with crème fraîche on the side.
NECTARINE UPSIDE-DOWN CAKE - DAMN DELICIOUS
From damndelicious.net
MOIST & SOFT APPLE RICOTTA FIG CAKE - HEALTHY LITTLE CRAVINGS
From healthylittlecravings.com
FRESH FIG AND RICOTTA DESSERT TART - CULINARY GINGER
From culinaryginger.com
INA GARTEN FAVORITE RECIPE IN ALL HER COOKBOOKS | KITCHN
From thekitchn.com
THE BEST FIG CAKE RECIPE - CHEF LINDSEY FARR
From cheflindseyfarr.com
RICOTTA CAKE WITH NECTARINES RECIPE - CITCHN.COM
From citchn.com
NECTARINE, FIG AND RICOTTA CAKE RECIPE - FOOD.COM
From pinterest.com
RICOTTA CAKE WITH NECTARINES, ALMONDS, AND HONEY
FIG RICOTTA CAKE — J. MARCHINI FARMS
From jmarchinifarms.com
I TRIED INA GARTEN'S FRESH FIG & RICOTTA CAKE | KITCHN
From thekitchn.com
FRESH FIG AND RICOTTA CAKE - COOKING WITH NONNA
From cookingwithnonna.com
LITTLE RICOTTA CAKE WITH NECTARINES & THYME | RECIPE | TLT - THE …
From thealldaykitchen.com
FLOURLESS NECTARINE RICOTTA CAKE | RECIPE | NECTARINE RECIPES, …
From pinterest.ca
NECTARINE, FIG AND RICOTTA CAKE RECIPE BY KATHAIRO - COOKEATSHARE
From cookeatshare.com
10 BEST NECTARINE CAKE RECIPES | YUMMLY
From yummly.com
20 BEST NECTARINE DESSERT RECIPES - INSANELY GOOD
From insanelygoodrecipes.com
SIMPLE FIG RICOTTA CAKE – SPROUTING-VITALITY
From sprouting-vitality.com
HONEY CAKE WITH RICOTTA FROSTING AND FIGS - DANI'S COOKINGS
From daniscookings.com
COOK LIKE A PRO SNEAK PEEK: FRESH FIG & RICOTTA CAKE
From barefootcontessa.com
JAMMY FIG AND RICOTTA LOAF - A CUP OF TEA AND CAKE
From acupofteaandcake.com
RICOTTA CAKE WITH NECTARINES RECIPE - CITCHN.COM
From citchn.com
FIG & RICOTTA CAKE RECIPE | WOOLWORTHS
From woolworths.com.au
ITALIAN FIG AND NECTARINE CROSTINI RECIPE - FOOD NEWS
From foodnewsnews.com
RUSTIC FIG AND RICOTTA TART - PROUD ITALIAN COOK
From prouditaliancook.com
NECTARINE AND RICOTTA BRUSCHETTA - FOR THE PERFECT BITE
From fortheperfectbite.com
BAKED FIGS AND NECTARINES OVER ICE CREAM RECIPE | MYRECIPES
From myrecipes.com
NECTARINE, FIG AND RICOTTA CAKE RECIPE - FOOD.COM
From pinterest.ca
RECIPE: FIG & RICOTTA BUNDT CAKE WITH GANACHE - THE CAKER
From thecaker.co.nz
FIG-RICOTTA CAKE RECIPE - RECIPES.NET
From recipes.net
DRIED FIG AND ALMOND CAKE - COOKEATSHARE
From cookeatshare.com
FIG AND RICOTTA CAKE - NATVIA - 100% NATURAL SWEETENER
From natvia.com
RICOTTA CAKE ROLL WITH CARAMELIZED NECTARINES | LIL' COOKIE
From lilcookie.com
FIG RICOTTA CAKE - MUGNAINI
From mugnaini.com
RICOTTA CAKE | FIG JAM AND LIME CORDIAL
From figjamandlimecordial.com
INA GARTEN'S FIG & RICOTTA CAKE - JAI LA VIE
From jailavie.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love