A delicious cake perfect for breakfast, the ricotta and almond cake is easy and quick to prepare. You don’t even need an electric mixer, just a bowl and a hand whisk. Delicate and delicious, I enriched it with sugar crystals that make it even more indulgent. You can, of course, substitute almonds with the nuts you prefer. If you love breakfast cakes, try Dad’s ring cake, my favorite ring cake.
Let’s get started and prepare the ricotta and almond cake together.
OTHER CAKES
- Difficulty: Very easy
- Cost: Inexpensive
- Preparation time: 10 Minutes
- Portions: 8
- Cooking methods: Oven
- Cuisine: Italian
- Seasonality: All seasons
Ingredients for the preparation of the ricotta and almond cake
- 2 1/2 cups ricotta
- 1 3/4 cups type 1 flour
- 3/4 cup almonds
- 3 eggs
- 3/4 cup sugar
- 1/3 cup vegetable oil
- 1 pinch salt
- 1 packet cake yeast
- 1 teaspoon vanilla extract
- 1 tablespoon sugar crystals
- Some almond
Tools
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- Hand whisk
- Cake pan 8-inch diameter
Steps for preparing the ricotta and almond cake
Finely chop the almonds. I used those with the skin, but you can use peeled almonds or other types of nuts. If using fresh ricotta, work it through a sieve to make it softer.
In a bowl, pour the ricotta and sugar. Work with a hand whisk. Add one egg at a time, adding the next only when the previous one has been incorporated. Add the sifted flour and almonds. Mix.
Finish with the vanilla extract, salt, and yeast. Pour into a 8-inch diameter pan covered with parchment paper. Decorate with sugar crystals and some almonds. Bake at 350°F, static, for about 45 minutes. Always do the skewer test. Let it cool before removing from the pan and serving.
Storage
This cake keeps for two or three days under a glass dome.
