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–+ servings

Almond Ricotta Cake

After I make lasagna, often at Christmas, I have left over ricotta. After searching for recipes, I found an Italian Almond Ricotta Cake. The recipe had sugar which I was trying to avoid for my family after the holidays. I experimented with using honey and discovered adding a little baking soda made this cake turn out perfectly. This year I topped it with a homemade fresh cranberry puree, but you can also heat a little raspberry jam until it is pour-able consistency. Whipped cream with vanilla extract is also an option.
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Course Dessert
Cuisine Italian
Servings 8 slices

Equipment

  • 1 9 inch spring-form pan
  • Stand mixer (helpful)

Ingredients
  

Eggs

  • 4 large eggs

Wet Ingredients

  • ½ cup butter (1 stick)
  • ½ cup honey
  • ¼ tsp salt
  • 1½ tsp vanilla extract
  • 1½ cup whole milk ricotta whole milk brands listed below

Dry Ingredients

Instructions
 

Preparation

  • Place the eggs in a bowl of warm water for at least 5 minutes. Warm egg whites whip up better.
  • Preheat oven to 325℉.
  • Grease the spring-form pan with shortening.

Eggs

  • Separate the egg whites and yolks, one at a time placing the egg white in the mixing bowl and reserving the yolks in a separate bowl. Ensure not to get any yolks in the whites.
  • Beat the egg whites until stiff peaks form.
  • Remove from mixing bowl and set aside.

Wet Ingredients

  • Mix honey and softened butter until smooth, a few minutes.
  • Add salt and extract. Scrape bowl and mix again.
  • Slide in one egg yolk at a time and mix.
  • Add the ricotta cheese, beating and stopping to scrape the bottom and sides of the bowl.

Dry Ingredients

  • Mix baking soda into almond flour in separate bowl.
  • Add a little flour mixture at a time incorporating after each addition.

Folding

  • Fold in the reserved egg whites.
  • Spread the batter evenly in the pan.

Finishing

  • Bake for 50-55 minutes. Begin to check the cake in 40 minutes. If the top is browning too quickly, lay a piece of foil loosely over the top.
  • Let the cake cool in the pan for 10 minutes. Loosen the eggs and release sides.
  • You may let it cool completely and very carefully remove it to a serving platter. If you find it hard to move, you may just leave it on the bottom.
  • Store in the refrigerator.
Keyword Gluten-Free, Grain-Free, Refined-Sugar Free
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