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
RICOTTA POUND CAKE
Adapted from, a recipe from Dolce Italiano. Flavor is best the next day. Dust with powdered sugar before serving if you like. I like pound cake with strawberries and whipped cream.
Provided by PalatablePastime
Categories < 4 Hours
Time 1h15m
Yield 1 loaf cake
Number Of Ingredients 8
Steps:
- 350°F (177°C).
- Place oven rack in the center position.
- Grease and flour a 9-inch loaf pan.
- Sift flour, baking powder and salt into a mixing bowl.
- In a large stand mixer bowl, cream together the butter, ricotta, and sugar, then adding eggs, one at a time, allowing each to incorporate before adding the next. Add vanilla.
- Set mixer speed to low, and gradually add the dry ingredients. Once added, allow the batter to mix for 30 seconds or so.
- Pour the batter into the prepared loaf pan, smoothing the batter.
- Bake the cake on the center rack for 15 minutes, then lower heat to 325°F (160°C) and bake about 25-60 minutes more, or until cake springs back from touch and has slightly pulled away from pan sides, and a toothpick comes out clean (baking time is approximate: the amount of water in the ricotta determines the baking time in the end).
- Cool the cake inside the loaf pan for 15 minutes before removing. Allow the cake to finish cooling outside the pan from then on.
Nutrition Facts : Calories 4012.2, Fat 202, SaturatedFat 123, Cholesterol 1112.2, Sodium 3201.4, Carbohydrate 476.5, Fiber 3.5, Sugar 302.8, Protein 78.7
ALMOND RICOTTA POUND CAKE
Make and share this Almond Ricotta Pound Cake recipe from Food.com.
Provided by Marielle86
Categories Dessert
Time 1h5m
Yield 1 loaf, 12 serving(s)
Number Of Ingredients 11
Steps:
- Preheat the oven to 350 degrees.
- Grease a 9x5 loaf pan.
- Combine the flour, baking powder, salt, and sugar.
- Add in the butter and mix with a hand mixer.
- Mix in the ricotta cheese, cream cheese, and eggs.
- Mix in the lemon juice, vanilla extract, and almond extract.
- Pour batter in the loaf pan. Bake for around 50 minutes.
Nutrition Facts : Calories 347.8, Fat 18.8, SaturatedFat 11.3, Cholesterol 98.1, Sodium 352.9, Carbohydrate 38.6, Fiber 0.4, Sugar 25.6, Protein 6.2
ONE-BOWL RICOTTA OLIVE OIL POUND CAKE
This easy one-bowl cake recipe from Melissa Clark makes a gorgeous golden-topped cake with a moist crumb that's deeply imbued with orange zest and olive oil.
Provided by Melissa Clark
Yield Serves 8
Number Of Ingredients 11
Steps:
- Heat the oven to 350ºF. Lightly grease a 9×5" loaf pan or a 10-12-cup Bundt pan (or spray with nonstick cooking spray). If using a loaf pan, line it with parchment paper, leaving about 2" of excess on each side to help you lift the cake out of the pan. If using a Bundt, sprinkle the inside of the pan with sugar, including the center cone.
- In a large bowl, whisk together the eggs, ricotta, and sour cream until combined. Add the oil and vanilla and mix until well blended. Whisk in the sugar, baking powder, salt, and zest until well combined. Using a rubber spatula, fold in the flour until just incorporated.
- Scrape the batter into the prepared pan and smooth the top with the spatula. Bake until the cake is golden brown and a toothpick inserted into the center comes out clean, 50-65 minutes for the loaf pan, 40-55 minutes for the Bundt, rotating the pan halfway through baking.
- Transfer to a wire rack and let the cake cool in the pan for at least 1 hour before unmolding and slicing.
RICOTTA POUND CAKE WITH VANILLA BEAN
A delicious and rich pound cake flavored with ricotta and real vanilla. If you don't have a vanilla bean, feel free to swap it out for vanilla extract. This cake is fantastic when served with fresh berries and/or whipped cream.
Provided by Kim
Time 2h
Yield 10
Number Of Ingredients 9
Steps:
- Preheat the oven to 325 degrees F (165 degrees C). Grease an 8 1/2 x 4 1/2-inch loaf pan and line the bottom with parchment paper.
- Sift together flour, baking powder, and salt in a bowl.
- Cream together ricotta, butter, and sugar in a large bowl with an electric mixer on medium-high speed until light and fluffy, about 7 minutes. Mixture will look somewhat grainy and curdled--this is normal. Beat in eggs, 1 at a time, mixing well after each addition. Beat batter an additional 2 to 3 minutes on medium-high speed after adding the last egg. Mix in almond extract.
- Use a small paring knife to slice vanilla bean in half lengthwise. Scrape the seeds out of each half and add to the batter. Mix on low speed until vanilla seeds are evenly dispersed.
- Add half of the dry ingredients to the batter, mixing until only just combined. Mix in remaining dry ingredients until just combined. Pour batter into prepared loaf pan and smooth the top. Tap pan lightly on the counter a few times to remove air bubbles.
- Place pan into preheated oven and bake until a toothpick inserted into the center comes out clean, 70 to 75 minutes. Allow cake to cool in the pan for 30 minutes. Gently run a knife around the edges of the cake to loosen, the remove to a wire rack to cool completely.
Nutrition Facts : Calories 369.5 calories, Carbohydrate 37.1 g, Cholesterol 114.4 mg, Fat 21.1 g, Fiber 0.5 g, Protein 8.8 g, SaturatedFat 12.8 g, Sodium 273.2 mg, Sugar 21.4 g
RICOTTA POUND CAKE WITH LEMON AND BLUEBERRIES
This gluten-free lemony ricotta pound cake made with almond flour and a sugar substitute is sure to delight with fresh blueberries in every bite. Top with fresh blueberries, a dusting of sweetener, or make your own glaze.
Provided by Lucille
Time 1h25m
Yield 12
Number Of Ingredients 9
Steps:
- Preheat the oven to 325 degrees F (165 degrees C). Grease a fluted tube pan (such as Bundt®) or a silicone Bundt® mold.
- Combine sweetener, butter, and 1 egg in a large bowl. Beat with an electric mixer until light and fluffy. Add ricotta cheese, lemon zest, and vanilla extract; mix until well combined.
- Whisk almond flour and baking powder together in a separate bowl until well combined.
- Alternate adding almond flour mixture and remaining 3 eggs, one at a time, to the batter, mixing well after each addition. Gently fold in blueberries and pour batter into the prepared pan.
- Bake in the preheated oven until a toothpick inserted in the center comes out clean and the center is fully baked; about 50 minutes. Cool in the pan for 15 minutes before inverting the cake onto a wire rack to cool completely.
Nutrition Facts : Calories 291.5 calories, Carbohydrate 23.5 g, Cholesterol 95.4 mg, Fat 25.5 g, Fiber 2.9 g, Protein 10.6 g, SaturatedFat 8.5 g, Sodium 127.3 mg, Sugar 1.6 g
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