The Nun’s Cake is a delicate and fragrant dessert, made without flour or yeast, characterized by a light and pleasantly moist texture: perfect not only at the end of a meal but also for a sweet break any time of the day. An ancient recipe – it is believed to have originated in Tuscany during the medieval period – this dessert has been recently rediscovered by famous chefs like Giorgione, who have praised its authentic and simple goodness. The Nun’s Cake is based on genuine ingredients, which were easy to find in central Italy in the past: eggs, ricotta, and almonds, enriched by the aroma of lemon zest and, if desired, by a tablespoon of liqueur. The preparation is extremely simple, and the result – like other desserts with ricotta such as the ricotta and cocoa cake or the orange and ricotta cake – offers a pleasant lightness to the palate. For these reasons, the Nun’s Cake continues to win hearts with its unmistakable taste, making it ideal for any occasion.
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- Difficulty: Easy
- Cost: Economical
- Preparation time: 20 Minutes
- Portions: 6 People
- Cooking methods: Oven
- Cuisine: Italian
- Seasonality: All Seasons
- Energy 383.36 (Kcal)
- Carbohydrates 32.40 (g) of which sugars 29.11 (g)
- Proteins 14.96 (g)
- Fat 21.52 (g) of which saturated 4.85 (g)of which unsaturated 3.12 (g)
- Fibers 2.48 (g)
- Sodium 88.25 (mg)
Indicative values for a portion of 100 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 for a 20 cm diameter Nun’s Cake
If you are celiac, the Nun’s Cake is perfect, because it is made with naturally gluten-free ingredients. Just make sure the chosen liqueur and powdered sugar are labeled “gluten-free” (for liqueurs, the label is not necessary if it is a distilled spirit like rum, cognac, grappa, whiskey, etc., not flavored or added with substances).
- 12.3 oz ricotta
- 5.3 oz blanched almonds
- 5.3 oz sugar
- 3 eggs (medium)
- 1 lemon (only the grated zest)
- 1 tbsp liqueur (optional; I used white rum)
- as needed powdered sugar
Tools
- 1 Mixer
- 1 Bowl
- 1 Sieve
- Electric Whisk
- 1 Spatula
- 1 Cake Pan 20 cm diameter
- Parchment Paper
- 1 Grater
How to Make Nun’s Cake
To make the Nun’s Cake, start by letting the ricotta drain for at least 2 hours (if you have time, even overnight) in a sieve in the fridge with a plate underneath, so it loses its whey. Keep the eggs at room temperature for at least half an hour: this way they will whisk better. Put the blanched almonds in a mixer along with a tablespoon of the sugar called for by the recipe. Blend until you get a very fine mixture. Adding sugar at this stage is useful to absorb any oil released by the almonds when they are blended.
Grate the lemon zest, avoiding the white part (1). In a large bowl, crack the eggs and add a pinch of salt and the sugar (2). Whisk them thoroughly with the electric whisk, until you get a light and frothy mixture (3).
Add the ricotta (4), the lemon zest, and if you like, a tablespoon of liqueur (5). At this point, abandon the electric whisk and incorporate the ricotta using a spatula, with gentle movements so as not to deflate the eggs. The final mixture should be smooth and homogeneous (6).
It’s time to add the ground almonds (7). Again, mix gently with a spatula to incorporate the almonds into the batter (8), which will be quite fluid but not liquid (9).
Line a 20 cm diameter cake pan with parchment paper and pour in the batter (10). If you don’t have one of this size, consult the guide that helps you recalculate the doses based on the size of your cake pan. Level it well with a spatula (11). Bake the Nun’s Cake in a preheated oven at 340°F (static) for about 1 hour and 15 minutes. The cake should be amber on the surface and still slightly moist inside (12). Not containing yeast, it will rise but not much.
Let it cool completely – even overnight if you have time – then unmold and sprinkle generously with powdered sugar. You can serve the Nun’s Cake as a dessert at the end of a meal or even for a snack.
How to Store Nun’s Cake
The cake keeps at room temperature, covered with a dessert net, for 3 or 4 days.
Advice
The secret to the goodness of this cake lies in the ricotta: choose one of the highest quality and let it drain well from its whey; normally, ricotta that is already a couple of days old (but still good, of course) is more suitable for this cake because it’s drier.
FAQ (Questions and Answers)
Can I use almond flour instead of ground almonds?
The Nun’s Cake can also be made with almond flour, however, freshly ground almonds are preferable because they retain more flavor and fragrance compared to flour.
The Nun’s Cake can also be made with almond flour, however, freshly ground almonds are preferable because they retain more flavor and fragrance compared to flour.
Which ricotta should I use for the Nun’s Cake?
Sheep ricotta will give the dessert a stronger flavor, while cow ricotta will be more delicate. You can also mix them as desired, maintaining a total weight of 12.3 oz.
Sheep ricotta will give the dessert a stronger flavor, while cow ricotta will be more delicate. You can also mix them as desired, maintaining a total weight of 12.3 oz.
