I adapted this recipe after seeing several varieties of recipes for almond ricotta cake. Almond, ricotta cheese, butter, sugar, and egg-yolks can be combined, and use beaten egg-whites/meringue as its only leavening. No baking powder/soda is used, flour can be skipped and make it into a gluten-free delight.
Almond & Ricotta Cake (No Flour, Gluten Free)
Recipe by: Fae’s Twist & Tango (fae-magazine.com)
• 113 g/ 8 Tbsp unsalted butter, at room temperature, very soft
• 160 g/ ¾ cup+1 Tbsp granulated sugar
• 4 large eggs at room temperature, separated (no egg yolk in the whites)
• 248 g/ 1 cup whole milk ricotta, strained for least moisture possible
• 227 g/ 8 oz almonds, extra finely ground (skinless, roasted and unsalted)
• zest of ½ orange (I prefer), or ½ lemon (I used juice of 2 mandarin oranges, boiled and condensed to 1 Tbsp)
• ¼ tsp pure vanilla essence, or 1/8 tsp rosewater
For the topping
• 30 g/ 4 Tbsp sliced almonds
• confectioner’s sugar for dusting
◊ Spray 23cm/ 9″ round, non-stick cake pans with non-stick spray and especially on the sides. Line with parchment-paper to fit the bottom. Spray the parchment paper too. (This process is important as the cake tends to stick to the pan and not come out intact.)
◊ Place rack on middle oven shelf and preheat to 160°C / 320°F.
◊ Beat butter with sugar until well incorporated. Add egg yolks, one at a time, and continue beating until thick and creamy.
◊ While beating, add ricotta cheese, little at a time, then add ground almonds, little at a time, and add zest (or condensed orange juice) and vanilla or rosewater until smooth batter.
◊ In another clean bowl, with clean whisk, beat egg whites until soft peak (avoid over beating, it will be difficult to break the foam and smoothly incorporate meringue into the almond/ricotta mixture).
◊ Add and fold meringue into the almond/ricotta mixture in three parts, using a silicone spatula, until well combined.
◊ Pour the mixture into the prepared cake pan. Smooth the top. Sprinkle the sliced almonds all over on the top, naturally, (not flat like I did), and bake for 45 ~ 50 minutes, or until golden and inserted skewer comes out clean.
◊ Allow the cake to completely cool in the cake pan. Place a large platter upside-down over the pan and invert. Remove the parchment paper and again invert onto the serving platter. Dust with confectioner’s sugar before serving.
~ Bon Appétit! ~
So, what’s cooking in your kitchen?