This Cake, made with Almonds, ricotta, and a few drops of dark chocolate, is a fast and easy dessert. It is especially loved by children as a snack or for breakfast with a nice glass of milk to start the day.
Each dessert’s prerogative is to be loved at first bite, and this cake, rest assured, will give you just that. I managed to find a perfect balance between the intense flavor of the almonds and the delicacy of the ricotta… with no flour, Gluten-Free!!!
This dessert is made with cow’s milk ricotta and almonds, very finely chopped to obtain a flour texture. I chopped the almonds with the skin to give them a bit of a crunch, but overall, the cake is very soft and moist because of the ricotta.
Soft Almond, Ricotta Cake
Description
A Soft Almond and Ricotta Cake is a delightful dessert that combines the nutty flavor of almonds with the creamy richness of ricotta cheese. Here's a recipe to make this delicious cake:
Ingredients
Instructions
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Preheat the oven at 180°C (356°F).
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Blend the almonds until they become flour.
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Beat the eggs with the sugar until they become light and fluffy.
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Mix the whipping cream with the ricotta and then add it to the frothy egg mixture.
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Gradually add the almond flour with the baking powder.
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Mix everything well and at the end add the chocolate chips, mixing all very well.
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Pour the mixture into a greased pan (9 inches) and bake for 35-40 minutes at 180°C (356°F).
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Don’t forget to do the toothpick test.
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Leave to cool and sprinkle the surface with powdered sugar.
Can the almonds be substituted with canned almond pastry filling? Thanks!