The hazelnut and ricotta cake is a dessert that manages to win over all palates thanks to its perfect combination of simple and genuine ingredients. The crunchiness of the hazelnuts, with their toasted and enveloping flavor, blends beautifully with the softness of the ricotta, creating a soft texture and a delicate yet decisive taste.

I made this cake for my morning breakfast, so I tried to add very little sugar to the batter, also because the taste of the hazelnuts is so enveloping that you almost forget that there’s very little sweetener.

The ingredients, therefore, are really simple and are essentially ricotta, hazelnut flour, eggs, and honey; without baking powder. The fluffiness is given by the egg whites whipped to stiff peaks, just as we would do for sponge cake.

This dessert, in short, is ideal for any occasion, whether it’s a delicious snack or a perfect end to a family lunch.

And so, let’s discover together how to make this exquisite hazelnut and ricotta cake, but first, I recommend browsing through other interesting recipes.

READ THE TIPS AND SUGGESTIONS AT THE END OF THE RECIPE.

OTHER INTERESTING RECIPES:

Difficulty: Easy
Cost: Medium
Preparation time: 20 Minutes
Portions: 8/10
Cooking methods: Oven
Cuisine: Italian
Seasonality: Fall, Winter, and Spring

191.10 Kcal

calories per serving

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Energy 191.10 (Kcal)
Carbohydrates 3.26 (g) of which sugars 1.68 (g)
Proteins 7.52 (g)
Fat 16.79 (g) of which saturated 2.07 (g)of which unsaturated 1.42 (g)
Fibers 0.91 (g)
Sodium 41.04 (mg)

Indicative values for a portion of 60 g processed in an automated way starting from the nutritional information available on the CREA^* and FoodData Central^** databases. It is not food and / or nutritional advice.

^* CREATES Food and Nutrition Research Center: https://www.crea.gov.it/alimenti-e-nutrizione https://www.alimentinutrizione.it ^** U.S. Department of Agriculture, Agricultural Research Service. FoodData Central, 2019. https://fdc.nal.usda.gov

Ingredients

2 cups hazelnut flour
3 eggs
1 cup ricotta
2 tablespoons honey
hazelnut granules

Tools

Immersion Blender
Cake Pan 8/9 inches

Steps

Separate the yolks and egg whites and whip the latter to stiff peaks.
In a bowl, pour the yolks and add the honey; mix to break the yolks and combine with the honey.
Add the ricotta and briefly work the mixture with a fork or hand whisk.
Add the hazelnut flour to the batter.
Add a few spoonfuls of whipped egg whites, initially mixing to make the batter softer and then continue as you add the egg whites, gently folding from bottom to top.
Grease the cake pan and pour in the batter, leveling it. Decorate with hazelnut granules and bake for about 40 minutes at 356°F. The cake will be slightly moist thanks to the ricotta.