Ricotta and Almond Bundt Cake, delicious, soft, and tall. A perfect ricotta bundt cake for all occasions: breakfast, snack, and even at the end of a meal. The ricotta makes this cake tasty and very soft, while the sliced almonds add a very pleasant crunch.

More bundt cake recipes:

Ricotta and Almond Bundt Cake with sliced almonds

Difficulty: Very Easy
Cost: Medium
Preparation time: 15 Minutes
Portions: 6-8 people
Cooking methods: Oven
Cuisine: Italian
Seasonality: All Seasons

Ingredients for the Ricotta and Almond Bundt Cake

2 cups all-purpose flour
1 cup ricotta
3/4 cup sugar
3 eggs
1/3 cup sunflower oil
1 orange zest (small, organic)
1 packet baking powder
1/4 cup sliced almonds
to taste butter
to taste all-purpose flour

Tools

Electric Beaters
Bundt Cake Pan 8.7 inches diameter
Sifter for flour

Preparation of RICOTTA AND ALMOND BUNDT CAKE

Butter and flour a bundt cake pan with a diameter of 8.7 inches.

Preheat the oven to 350°F static or 320°F fan (I use the fan).

Crack the eggs into a bowl with the sugar; beat with electric beaters until you get a light and frothy mixture.
Add grated orange zest, sunflower oil, and ricotta; mix with beaters until you get a homogeneous mixture.
Combine the flour and baking powder by sifting them. Work for a few moments with electric beaters on low speed to mix everything well.
Pour the mixture into the prepared pan (bundt cake pan with a diameter of 8.7 inches) and level it with the back of a spoon. Distribute the sliced almonds on the surface.
Bake in the preheated oven at 350°F static or 320°F fan for 35-40 minutes (do the toothpick test). At the end of baking, I always leave my cakes in the turned-off oven with the door slightly open for 5 minutes.
Remove from the oven, let the cake cool slightly, then remove it from the pan and let it cool completely on a rack.