Forget everything you think you know about gluten-free baking. This Nonni's Almond Ricotta Cake is a revelation, a testament to the fact that delicious and healthy can coexist beautifully. Imagine a cake so moist, so tender, it practically melts in your mouth. The delicate sweetness of almond flour, perfectly balanced by the creamy tang of ricotta cheese, creates a symphony of flavor that's both comforting and utterly sophisticated. This isn't your average gluten-free dessert; it's an Italian masterpiece, light yet satisfying, perfect for any occasion.
This recipe, passed down through generations, is a family secret, now shared with you. It's surprisingly simple to make, and the results are breathtakingly delicious. Ready to transform your baking repertoire and impress your loved ones? Let's dive into the step-by-step instructions and bring this incredible Almond Ricotta Cake to life.
Tools Needed
- 9-inch springform pan
- hand mixer or stand mixer
- parchment paper
- whisk
- spatula
Ingredients
- Whole milk ricotta cheese: 425g (15 oz)
- Soft butter: 115g (1/2 cup)
- Granulated sugar: 150g (3/4 cup)
- Eggs: 4
- Lemon zest: 1 large lemon
- Vanilla extract: 8g (2 tsp)
- Almond extract: 1g (1/4 tsp)
- Almond flour: 200g (2 cups)
- Salt: 1g (1/4 tsp)
- Slivered almonds: 65g (1/2 cup)
Step-by-Step Instructions
Step 1. Prepare the Batter
- Drain ricotta cheese for 15 minutes.
- Cream together softened butter and sugar.
- Add egg yolks one at a time, mixing well after each addition.
- Add ricotta cheese and mix vigorously until smooth.
- Add lemon zest, vanilla extract, and almond extract; mix to combine.
- Incorporate almond flour and salt until no dry lumps remain.
- Whisk egg whites to stiff peaks.
- Gently fold 1/3 of the egg whites into the batter to lighten it.
- Fold in the remaining egg whites gently.
Step 2. Prepare the Pan and Bake
- Grease and line a 9-inch springform pan with parchment paper.
- Preheat oven to 175°C (350°F).
- Pour batter into the prepared pan and spread evenly.
- Sprinkle with finely sliced almonds.
- Bake for 55-60 minutes, until a little wobble remains in the center.
Step 3. Finishing Touches
- Dust with powdered sugar once cooled.
Read more: Castagnaccio Recipe: Authentic Tuscan Gluten-Free Cake
Tips
- For perfectly cut parchment circles, see the linked tip below.
- Use finely sliced almonds for easier cutting into the cake.
Nutrition
- N/A
FAQs
1. Can I substitute the almond flour?
While almond flour is key to this cake's texture, you could try a blend of almond and other gluten-free flours like oat or coconut flour. However, the results may vary slightly.
2. How long does the cake keep?
Stored in an airtight container at room temperature, the cake will stay fresh for up to 3 days. You can also freeze it for longer storage.
This Nonni's Almond Ricotta Cake is more than just a recipe; it's a taste of tradition and a testament to the possibilities of gluten-free baking. With its delicate texture and irresistible flavor, it’s sure to become a new family favorite. Enjoy every delicious bite!