Nun’s Cake, a dessert made with ricotta, eggs, sugar, and almond flour. It does not contain wheat flour or yeast, since, without flour, the yeast would be useless. This cake is really very good and is also suitable for those who are gluten intolerant; in this case, you will avoid using powdered sugar for garnish, or you can use gluten-free powdered sugar.
A very easy cake to make, simple and delicate, that melts in your mouth. You can use sheep’s ricotta or, for a milder taste, cow’s ricotta. The important thing is to drain the ricotta well from the whey: put it in a strainer, with a bowl underneath, then place it in the refrigerator and let it drain for a few hours or overnight.
After this, the rest of the procedure is very easy and also quite quick.
Other recipes that might interest you:
- Difficulty: Very Easy
- Cost: Medium
- Preparation time: 20 Minutes
- Portions: 6 People
- Cooking methods: Oven
- Cuisine: Italian
- Seasonality: All Seasons
Ingredients for the Nun’s Cake
- 14 oz ricotta (already drained from the whey)
- 4 eggs (medium)
- 1.5 cups almond flour
- 3/4 cup sugar
- 1 lemon zest (organic)
- as needed powdered sugar
Recommended Tools
- Food Mill
- Mixer
- Whisk
- Cake Pan square 8.6×8.6 inches
Preparation of NUN’S CAKE
To prepare the cake, the ricotta must be very dry, so put it in a strainer, with a bowl underneath, and let it drain in the refrigerator for a few hours. The weight of 14 oz refers to the drained ricotta, so I recommend buying about 18 oz.
Sift the ricotta and set it aside.
In a bowl, beat the eggs with the sugar until you get a light and frothy mixture.
Add the grated lemon zest and mix.
Add the ricotta and gently mix with a hand whisk.
Add the almond flour and continue mixing until you get a homogeneous mixture.
Pour the mixture into a square 8.6×8.6 inches pan lined with parchment paper.
Bake the cake in a preheated oven at 340°F static, or 300°F fan, for about 45 minutes (I use a fan oven).
Remove the cake from the oven and let it cool, then cut it into portions (you can make 6 or 9 portions).
Before serving the nun’s cake, sprinkle it with powdered sugar.
Notes
You can substitute lemon zest with orange zest.
You can add chocolate chips or candied fruit cubes to the batter.
If you liked this recipe, you might also be interested in the Ricotta and Lemon Cake or the Ricotta and Almond Ring Cake or the Greek Yogurt Cake.
