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
ALMOND CAKE
Provided by Giada De Laurentiis
Categories dessert
Time 55m
Yield 6 to 8 servings
Number Of Ingredients 10
Steps:
- Preheat oven to 350 degrees F.
- Grease an 8-inch round cake pan with vegetable spray. An alternative is to butter and flour the cake pan.
- In a medium bowl, whisk together the cornmeal, cake flour and baking powder and set aside.
- Using a stand mixer with a paddle attachment, beat the butter and almond paste on high speed until smooth, about 5 minutes. Reduce speed to low and slowly add confectioners' sugar. Mix until thoroughly combined and light and fluffy. Raise speed to high and add the vanilla extract, whole eggs and egg yolks, 1 at a time. Mix until well combined. Reduce speed to medium and add the sour cream and dry ingredients and mix until just incorporated.
- Pour the batter into the prepared cake pan and smooth the surface with a spatula. Bake in the lower third of the oven for 35 minutes, or until the cake is golden and pulls away from the sides of the pan. Transfer pan to a wire rack and let cool. Remove from pan and dust with confectioners' sugar.
CHERRY RICOTTA CHEESECAKE
Steps:
- Preheat oven to 325 degrees. Coat a 9-inch spring form pan with cooking spray. Place ricotta in a food processor and process until smooth and creamy. Add sour cream, cream cheese, eggs, sugar, flour, vanilla, lemon zest and salt. Process until well blended. Pour into the prepared pan and bake until the center is just set, 50 to 55 minutes. Transfer to a wire rack to cool, then cover and chill in the refrigerator for 3 hours.
- Put the cherries, honey and lemon juice in a medium saucepan and bring to a boil. Remove the pan from the heat. In a small bowl stir the gelatin in the warm water until dissolved then stir the dissolved gelatin into the cherry mixture. Cover and chill in the refrigerator for 3 hours, stirring once or twice, until the mixture is thickened but not yet formed to the pan.
- After the 3 hours chilling, top the cheesecake with the cherry mixture and then serve, or keep in the refrigerator, covered, for up to three days.
- Excellent source of: Calcium, Protein, Selenium
- Good source of: Phosphorus, Riboflavin, Vitamin A
Nutrition Facts : Calories 290, Fat 12 grams, SaturatedFat 7 grams, Cholesterol 115 milligrams, Sodium 230 milligrams, Carbohydrate 34 grams, Fiber 1 grams, Protein 12 grams
CHOCOLATE ALMOND RICOTTA CAKE
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
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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