The Ricotta and Almond Bundt Cake is the ideal dessert to dip in milk in the morning but also for a healthy snack. It is fragrant, light, and butter-free. A dessert that will certainly please the whole family and keeps for several days, unless it runs out quickly. Continue reading to find out what you need to make this delight. If you want, you can also take a look at these other desserts:
- Difficulty: Easy
- Cost: Medium
- Preparation time: 20 Minutes
- Portions: 8/10 approximately
- Cooking methods: Electric oven
- Cuisine: Italian
- Seasonality: All seasons
Ingredients for Ricotta and Almond Bundt Cake
- 3 eggs
- 2 cups all-purpose flour
- 1 cup ricotta cheese
- 1 cup sugar
- 4 tbsps sunflower seed oil
- 1/4 cup almond milk (or other plant-based milk)
- 1 packet baking powder
- 1/3 cup sliced almonds
Tools for Ricotta and Almond Bundt Cake
- Bowl
- Mixer
- Spatula
- Cake Pan
Steps for Ricotta and Almond Bundt Cake
For this bundt cake, you can use either sheep or cow ricotta, fresh or packaged. I used cow milk ricotta because I like it more. Place the ricotta in a sieve to drain excess whey, cover it, and let it rest for about 1 hour.
After the time has passed, put the eggs and sugar in a bowl and beat them until you get a light and fluffy mixture.
Gradually pour in the oil and milk, then add the ricotta and mix at low speed to dissolve the ricotta.
Add the flour and baking powder little by little, continuing to whisk to eliminate any lumps and obtain a smooth batter.
Line a 9.5 to 10-inch bundt pan with parchment paper, pour the batter inside. Decorate with sliced almonds.
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Bake the bundt cake in a preheated oven at 350°F for 35-40 minutes. Always adjust to your oven.
Do the toothpick test when the time is up and, if necessary, extend the baking time.
Once ready, remove from the oven and let it cool before removing from the mold.
Finally, decorate the Ricotta and Almond Bundt Cake with powdered sugar and serve it.
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