Want a healthy breakfast or snack option that has great protein too? These savoury ricotta muffins are just what you need!
This is a light lemony flourless cake that will be perfect on a beautiful summer/spring afternoon (although it’s winter in Australia now). The cake reminds me a little bit like friands; moist and almondy. I like this cake the next day, after it’s completely chilled, and the flavour and texture seems to get better with time. This cake is on the sweet side, so I would recommend reducing the sugar (probably down to 200 grams) if you don’t like your cake overly sweet. Update: I’ve received several requests to provide a volume measurement for this recipe. I’ve been reluctant to do so because I’m one of those bakers who like to methodically measure out each ingredient by weight. I feel that it’s the only reliable way to get a consistent result. But hey, that’s just me. Anyway, I have updated the recipe with volume measurement as requested. I understand that Australian measuring cups and spoons may vary slightly from American. So, just a note that I have provided American cups conversion here. Please let me know if there is any mistake in the conversion. Lemon, Ricotta and Almond Flourless Cake (Adapted from Donna Hay Magazine Winter June-July 2013) 120 grams (1 stick) unsalted butter, softened 275 grams (1 1/3 cups) caster sugar 1 vanilla bean, split and seeds scraped 1/4 cup lemon zest 4 eggs, separated and at room temperature 240 grams (2 1/2 cups) almond meal 300 grams (10 1/2 oz) ricotta Flaked almonds, to decorated Icing sugar, for dusting Heat oven to 160 degree celcius fan-force (325 degree fahrenheit fan-forced). Line the base and sides of a 20cm round cake tin with baking paper and set aside. Place the butter, 165 grams caster sugar, vanilla seeds and lemon zest in an electric mixer and beat for 8-10 minutes or until pale and creamy. Scrap down the sides of the bowl, then gradually add the egg yolks, one at a time, continuing to beat until fully combined. Add the almond meal and beat to combine. Fold ricotta through the almond meal mixture. Beat the egg whites in a clean bowl with a hand-held electric mixer until soft peaks form. Gradually add the remaining sugar to the egg whites mixture and whisk until stiff peaks form. Gently fold a third of the egg whites into the cake mixture. Repeat with the rest of the egg whites. Pour the mixture into the prepared cake tin, smooth the tops with a palette knife, decorate the cake with almond flakes, and bake for 40-45 minutes or until cooked and firm to touch. Allow to cool completely in the cake tin. Dust with icing sugar to serve.
Subtly spiced with a hint of ground cinnamon and orange zest, it needs nothing more than to be topped with fresh blueberries and dusted with icing sugar.
If you have read my writings long enough, you know my love affair with pound cakes. Out of all the cakes – and believe me, I had my share of different types of cakes in my lifetime – the simple pound cakes grabs me every single time. Hands down. My wedding cake was a
Cooking Italians - Bomboloni are Italian filled doughnuts that are often filled with various sweet fillings. This recipe combines the creamy richness of ricotta with the
Limoncello Ricotta Cake is a light, moist, and flavorful Italian-inspired dessert. Infused with the bright taste of Limoncello liqueur and the richness of ricotta cheese, this cake is perfect for special occasions or as a delightful finish to a family meal. Ingredients For the Cake: 1 1/2 cups all-purpose flour 2 teaspoons baking powder 1/2
Baked vanilla ricotta pudding is a deliciously creamy and easy to make dessert recipe. With just 5 ingredients it's naturally sweetened and takes hardly any time too!
Migliaccio is a rustic ricotta and semolina cheesecake that hails from the Italian city of Naples. Made with aromatic notes of vanilla and orange, it is the perfect treat for the chilly months that…
Embark, on an adventure with this Limoncello Ricotta Cake, where the vibrant essence of Italian lemons intertwines gracefully with the creamy decadence of ricotta cheese. This cake is a harmony of flavors. The bold and lively notes of limoncello seamlessly blend with the gentle texture of ricotta creating a dessert that tells enchanting stories of Mediterranean shores. Each slice offers an escape delivering a crumb that tantalizes the taste buds, complemented by a shimmering limoncello glaze reminiscent of the sparkling Italian coastline. It's not a cake; it's a slice, from an idyllic Italian summer dream that comes to life in your own kitchen.
Cooking Italians - This Italian-inspired dessert perfectly marries the tangy zest of fresh lemons with the creamy richness of ricotta, all enhanced by the subtle aromatic
Citrus and almonds is a very popular pairing, elevated by the inclusion of ricotta. Lemon Ricotta Cake is proof of this delicious matchup.
Easy to make Sicilian Ricotta Cheesecake with graham cracker crust. Tested Italian cheesecake recipe that can be topped with berries or powdered sugar.
It's the best of two (very delicious) worlds.
Citroen ricotta cake: een smeuïge, zachte cake met citroen als ondertoon. Zalig!
A delicious creamy and flavorful treat that you will make time and again! This happens to be one of the easiest cakes to make and definitely delivers on tangerine citrus flavor and creaminess from the ricotta cheese. If you’re looking for a fast cake recipe to have for dessert or last minute company – this […]
A delicious creamy and flavorful treat that you will make time and again! This happens to be one of the easiest cakes to make and definitely delivers on tangerine citrus flavor and creaminess from the ricotta cheese. If you’re looking for a fast cake recipe to have for dessert or last minute company – this […]
These fluffy ricotta pancakes have a delicious creamy flavor, and the ultimate fluffy pancake texture. The batter is perfectly thick, so you end up with super tall pancakes that stack perfectly. If you're looking for an extra special pancake recipe - then these are for you.
Also known as Italian peaches! These adorable cookies are a must have for celebrations. Filled with ricotta and rolled in sugar.
3 easy and delicious recipes to use up leftover ricotta cheese, both sweet and savory. Ricotta fritters, baked ricotta and ricotta doughnuts.
Looking for a delicious, pretty, and super-easy dessert or breakfast filled with lemon-flavored sweet ricotta in a crispy puffed pastry - which is ready in no time?! Look no further! These Italian ricotta sfogliatine are exactly what you're looking for!
This limoncello ricotta cake, pairing limoncello with rich, luscious ricotta cheese, makes for a truly decadent and delicious cake.
Creamy vanilla ricotta layered on a toasted croissant, drizzled with bubbling burnt honey caramel and brightened with lavender and thyme, what more could you want?
