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.
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Lemon Ricotta Cake | ITALIAN RECIPE
This amazing Lemon Ricotta Cake, also know how ricotta bundt cake, is super easy to make. A soft and moist cake to enjoy with a cappuccino, in a very italian style!
Get the recipe in English here:
Receta en Español aquí:
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Music:
Baby We Did It by The Whole Other
#lemonricottacake #italiancake #softeasycake
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:
Super Lemony Italian Limoncello Ricotta Cake (e56)
Buon Giorno A Tutti! In this episode, Nonna Mia, la nonna di tutti (everyone's grandmother), bakes up a gorgeous Limoncello Ricotta Cake. It's absolutely delicious and a must-try if you love lemons! Here's the recipe:
Stir Dry Ingredients in a bowl:
- 1.5 cups flour
- 1.5 cups sugar
- 3/4 cups almond flour
- 1 tablespoon baking powder
- 1/2 teaspoon baking soda
- 1 teaspoon salt
In a separate bowl, add these wet ingredients:
- 2/3 cups olive oil
- 1.5 cups ricotta cheese
- 3 eggs (add one at a time)
- zest from 3 lemons
* You will use 2 tablespoons of limoncello, as you blend the dry into the wet ingredients.
Lemon Syrup: optional
- 1/3 cup of sugar
- 2 tablespoons of lemon juice
Icing sugar for dusting cake
Whip wet ingredients with an electric beater, then add 1/2 of the dry ingredients at a time. After the first half, add the 2 tablespoons of limoncello, then the remaining half of the dry ingredients. The consistency will be dense.
Pour into a well greased/sprayed 9-inch springform pan and bake about an hour at 350F, or until the center is firm and comes out clean when tested with an uncooked strand of spaghetti or linguine etc. Of course you can use a toothpick, but Nonna always uses pasta strands! :-)
For the syrup, mix 1/3 cup of sugar and 2 tablespoons of lemon juice. Heat in the microwave for about 45 seconds, so that the sugar is dissolved. Poke holes in the cake so that the syrup will seep into them. Nonna uses a linguine strand again, to poke holes. Spoon warm syrup over cake and allow to dry, then dust with the icing sugar and decorate as desired.
Buon appetito!
Contact Details:
Mobile: 1 249.877.8822 or via
Email: nonnamiarecipes@gmail.com & josietulipano@gmail.com
YouTube Channel:
TikTok @nonnamiarecipes
Instagram: nonnamiarecipes
Facebook: @nonnamiarecipes
ITALIAN LEMON AND RICOTTA CAKE | EGGLESS |
I absolutely love lemons and even more when it comes in baking, whether it's lemon tart or lemon cake these are just citrusy summery and elegant!! So this time I made a beautiful Italian lemon ricotta cake! using ricotta in the cake did wonders, the texture was so moist and so soft and beside that the cake is sooo flavorful with perfect kick of lemons!! try this recipe to experience summer on your plate!! also this cake is just so perfect it doesn't need any frosting on top! yay!!
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* INGREDIENTS:
1) 200g flour
2) 250g castor sugar
3) 1 tsp baking powder
4) 1/2 tsp baking soda
5) 110g melted butter
6) 1 Tbsp lemon zest
7) 100ml milk
8) 3 Tbsp lemon juice
9) 200g fresh ricotta
10) Icing sugar to dust on top
* INSTRUCTIONS:
1) Take your dry ingredients and sieve it into a bowl, in another bowl add in your butter, lemon zest and milk , mix and keep aside.
2) Now incorporate your wet ingredients in your dry ingredient bowl and mix until combined, add in little water if batter is dry.
3) Lastly add in your ricotta cheese with lemon juice and mix. now take a greased cake pan and fill it with the batter and bake in a preheated oven at 180⁰C for 40-45 minutes.
4) after baking let the cake cool and dust with icing sugar and decorate with lemon slices and some micro basil.
5) enjoy!!!!!
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Music used in video-
First Light - Atch
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