How To make Almond, Lemon and Ricotta Cake
250 g blanched almonds
70 g plain flour
7 lemons
finely grated zest
3 lemons :
juice of
225 g unsalted butter softened
250 g caster sugar
6 eggs :
separated
300 g fresh ricotta cheese
Makes 1 x 25.5cm/10 in cake.
1. Preheat oven to 150C/300F/Gas 2. Butter a 25.5cm/10in round cake tin and line with greaseproof paper.
2. Coarsely chop the almonds in a food processor. Combine with the flour and lemon zest.
3. Beat the butter and sugar together in a mixer until pale and light. Add the egg yolks one by one, then add the almond mixture.
4. Put the ricotta in a bowl and lightly beat with a fork. Add the lemon juice. In another bowl, beat the egg whites until they form soft peaks. Fold the egg whites into the almond mixture and finally stir in the ricotta.
5. Spoon the mixture into the prepared tin and bake in the preheated oven for 35-40 minutes until set. Test by inserting a skewer, which should come out clean. Remove from tin while warm, and cool on a rack.
How To make Almond, Lemon and Ricotta Cake's Videos
Ricotta Makes this cake so Moist!! Lemon Blueberry Cake
Get the exact recipe here:
Ingredients
The Dry Ingredients:
1 cup (140g) all-purpose flour
1/2 cup (60g) almond flour
2 teaspoons (10g) baking powder
the zest of 3 lemons (about 3 tablespoons)
1 cup blueberries dusted in 2 tablespoons flour
The Wet Ingredients:
4 oz (113g) unsalted butter, softened
1/4 cup (60ml) vegetable oil
1 and 1/2 cups (330g) granulated sugar
1 and 1/2 (380g) cups whole milk ricotta cheese
1 teaspoon pure vanilla extract
3 eggs at room temperature
1/4 cup fresh lemon juice plus 1/2 teaspoon baking soda
Instructions
Preheat the oven to 350 °F, 180 °C. Grease a 9 by 13-inch (23 by 33 cm) pan with melted butter.
Place the blueberries in a small bowl and set aside. Combine all of the remaining dry ingredients in a large bowl and whisk together. Take 1-2 tablespoons of the flour mixture and sprinkle it over the blueberries. Toss together to coat the berries and set aside.
Beat the butter, oil, sugar, and vanilla until thick and fluffy. Add the eggs and beat together until incorporated. Add the ricotta and beat until incorporated. Combine the lemon juice and baking soda together and add it to the mixer.
Add the dry ingredients in a few batches until incorporated. Fold in the blueberries and transfer the batter into the pan. Spread it evenly.
Bake on the center rack for 50-55 minutes. The cake is ready when a toothpick that is inserted in the center comes out clean or with some moist crumbs attached.
Allow the cake to cool and serve with Greek coffee or tea.
Notes
Leftovers can be stored in the refrigerator in an airtight container.
Music Used:
Greek Sun Time (With Intro)
ITEM ID: 66582698
By: tonyanthony
Its All Greek
ITEM ID: 84456733
By: LowNotes
Lemon, Ricotta & Almond Cakes | Sundaebake
Lemon, Ricotta & Almond Cakes
Recipe
120g butter
275g caster sugar
1 tsp vanilla
¼ cup lemon rind
4 eggs separated
240g almond meal
300g ricotta
60g flaked almonds
Preheat oven to 160°C Line 6x10cm round springform tins. Place the butter, 165g of caster sugar, vanilla and lemon rind in the Bowl of an electric mixer and beat for 8-10 minutes or until pale and creamy. Add the egg yolks and beat for 1-2 minutes or until well combined. Add the almond meal and beat to combine.
Place the eggwhites in a clean bowl of the electric mixer and whisk until stiff peaks form. Gradually add the remaining 110g of caster sugar and whisk until thick. In 2 batches, add the eggwhite mixture and the ricotta to the almond mixture and gently fold to combine. Divide between the tins and smooth the tops. Arrange the flaked almonds on the cakes and bake for 40-45 minutes or until cooked when tested with a skewer. Allow the cakes to cool completely in the tins. Carefully remove the cakes from the tins and dust with icing sugar to serve.
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Music
Carefree by Kevin MacLeod is licensed under a Creative Commons Attribution licence (
Source:
Artist:
Lemon Almond Ricotta Cake- Lucky's Bakehouse
Lemon Almond Ricotta Cake Recipe
1 stick (4 oz) unsalted butter, softened
1 ½ cup sugar divided
1 t lemon extract
2 T lemon zest
4 eggs, separated and at room temperature
2 1/2 cups almond flour
1 ¼ cup ricotta
Flaked almonds, to decorated
1. Preheat oven to 350
2. Spray a 9 inch cake pan with non-stick spray and dust with almond flour.
3. Using a whip attachment, whip the egg whites until soft peaks form. Gradually add ¾ cup sugar until egg whites become stiff. Set aside in separate bowl.
4. Cream remaining ¾ cup sugar, butter extract and salt and zest. Add egg yolk, and scrape bowl. Add almond meal and ricotta, scrape bowl. Fold in egg whites.
5. Pour into prepared pan, and level with spatula. Sprinkle with a few slivered almonds. Bake for approx 45 minutes.
6. Let chill in fridge until completely chilled throughout.
MUSIC-
LAKEY INSPIRED - Chill Day (Vlog No Copyright Music)
Italian Lemon Ricotta Cake Recipe - NO FLOUR
Italian Lemon Ricotta Cake Recipe - NO FLOUR
This cake melts in your mouth. It's a mix between a cake and a cheesecake. It's fragrant and delicious. I hope you give it a try.
RECIPE:
300 g ricotta (1 cup + 1/2 cup or 10.6 oz)
100 g sugar (1/2 cup)
40 g butter (3 tbsp)
3 eggs
50 g cornstarch (1/3 cup)
1 tsp vanilla extract
30 g lemon juice (2 tbsp)
lemon zest
NOTES:
- Use the same size pan as mine. This is the pan I used: OR you can buy the complete set of springform pans set:
- If the Ricotta you use it's wetter than the one I used, I suggest draining for a bit to remove the excess liquid.
- Clean and dry well the whisks before whipping up the egg whites
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????????RICETTA:
300 g ricotta
100 g zucchero
40 g burro
3 uova
50 g amido di mais
1 tsp estratto di vaniglia o una bustina di vanillina
30 g succo di limone
scorza di limone
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- NINJA CHOPPER:
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- ZWILLING COOKWARE SET:
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- 7 INCH SPRINGFORM PAN:
- WILTON ROUND CAKE PANS:
- TART PANS:
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#lemonricottacake #italian #cake #lemon #ricotta
Almond Ricotta Cake Rossella's Cooking with Nonna
Rossella and Nonna Romana are making this easy and delicious Almond Ricotta Cake! You will love this one!
Full Recipe HERE:
Nonna's Lemon Ricotta Cake - Rossella's Cooking with Nonna
Rossella and Nonna Romana are making an easy and delicious Lemon Ricotta Cake.
Full recipe Here: