ALMOND RICOTTA CAKE | ALLRECIPES
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
Total Time 2 hours 10 minutes
Prep Time 20 minutes
Cook Time 50 minutes
Yield 1 8-inch cake
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, CarbohydrateContent 31.6 g, CholesterolContent 106.7 mg, FatContent 26.8 g, FiberContent 3.4 g, ProteinContent 11.4 g, SaturatedFatContent 8.8 g, SodiumContent 61.5 mg, SugarContent 23.5 g
ALMOND CAKE RECIPE | EPICURIOUS
_Tarta de Santiago—Galicia_ This is a splendid cake. I have eaten almond cakes in other parts of Spain, but this one is special. Pilgrims and tourists who visit the great Cathedral of Santiago de Compostela in Galicia, where the relics of the apostle Saint James are believed to be buried, see the cake in the windows of every pastry shop and restaurant. It is usually marked with the shape of the cross of the Order of Santiago. I have watched the cake being made in many sizes, big and small, thin and thick, over a pastry tart base at a bakery called Capri in Pontevedra. This deliciously moist and fragrant homey version is without a base. There is sometimes a little cinnamon added, but I find that masks the delicate flavor of orange and almonds and prefer it without it. When I suggested to a man associated with the tourist office in Galicia that the _tarta_ was a Jewish Passover cake, I was dragged to a television studio to tell it to all. The hosts thought the idea made sense. The Galician city of Coruña is on the Jewish tourist route, because of its synagogue and old Jewish quarter. Jews from Andalusia, who fled from the Berber Almohads' attempts to convert them in the twelfth and thirteenth centuries came to Galicia, where they planted grapevines and made wine. The cake is normally made in a wide cake or tart pan and so comes out low, but it is equally good as a thicker cake.
Provided by Claudia Roden
Yield Serves 10
Number Of Ingredients 7
Steps:
- Finely grind the almonds in a food processor.
- With an electric mixer, beat the egg yolks with the sugar to a smooth pale cream. Beat in the zests and almond extract. Add the ground almonds and mix very well.
- With clean beaters, beat the egg whites in a large bowl until stiff peaks form. Fold them into the egg and almond mixture (the mixture is thick, so that you will need to turn it over quite a bit into the egg whites).
- Grease an 11-inch springform pan, preferably nonstick, with butter and dust it with flour. Pour in the cake batter, and bake into a preheated 350°F for 40 minutes, or until it feels firm to the touch. Let cool before turning out.
- Just before serving, dust the top of the cake with confectioners' sugar. Or, if you like, cut a St. James cross out of paper. Place it in the middle of the cake, and dust the cake with confectioners' sugar, then remove the paper.
More about "easter almond cake recipes"
CHOCOLATE AND ALMOND EASTER CAKE RECIPE | GOOD FOOD
From goodfood.com.au
Total Time 1 hours 30 minutes
Category Dessert
1. Heat your oven to 180°C and grease and line a 22cm springform cake tin with baking paper.
2. For the cake: Melt the dark chocolate in a metal bowl over a pan of simmering water with the amaretto and 25g of the butter, mixing to a smooth consistency. Set aside to cool slightly. Cream remaining butter and 100g of the sugar together, then add the egg yolks and beat until thick and pale. Add the cooled chocolate and almond extract and stir until completely combined.
3. Sift the almond meal twice, then stir into the chocolate mixture.
4. Beat the egg whites to soft peaks, then add the cream of tartar. Continue beating, gradually adding the remaining sugar, until the mixture is stiff and glossy. Fold a third of the whites into the chocolate mixture until well combined, then add the remainder of the whites and the flour and gently fold until just combined.
5. Pour the batter into the prepared tin and allow to stand for a few minutes.
6. Bake for 20-30 minutes until the cake is set, then remove from the oven and tin. Cool on a wire rack until just warm to the touch (about 45 minutes).
7. To make the ganache topping, coarsely chop the chocolate and place in a heatproof bowl. Place the cream in a small saucepan and bring to a simmer, watching carefully that it doesn't boil over. Pour the hot cream over the chocolate and allow to stand for 5 minutes to melt the chocolate.
8. Whisk the cream and chocolate together until glossy. Pour the ganache glaze over the cake and scatter with the apricots and almonds. Allow to cool for a few minutes and then arrange the Easter eggs on top of the cake.
Adam's tip
Mona de Pascua in Spain are often topped with coloured feathers, toy chickens and other such things. I think you'll agree that almonds, apricots and Easter eggs are a much tastier option. Still, you need to make it look festive. It's an occasion, after all.
ITALIAN ALMOND CAKE - GIADA DE LAURENTIIS RECIPE - FOOD.COM
From food.com
Reviews 5.0
Total Time 55 minutes
Calories 428.1 per serving
- Serve with fresh whipped cream or vanilla ice cream.
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