Had some leftover ricotta cheese from the Instant Kalakand|Kalakand Sweet Recipe I made last week. And there was no way, I could have wasted the delicious ricotta. As such I wanted to bake something for my parents. Especially a moist tea cake that’s not overly sweet. So thought up whipping up this beautiful ricotta Almond gluten-free cake. It was no need to go for the gluten-free version but I thought the marriage between ricotta, olive oil, and Almond flour is made in heaven.., I mean made in Italy.
Here are a few other tea cakes that you may want to try –
Lemon Bundt Cakes, How to Make Lemon Bundt Cakes
Here is the Recipe-
INGREDIENTS
- 1 cup ricotta (use soft paneer if you don’t have ricotta available)
- 1 and 1/2 cup very finely ground almond flour
- 3 eggs
- 1/2 cup olive oil
- 3/4 cup sugar
- 2TSP baking soda
- A pinch of salt
- 1 TBSP almond essence
- Powdered sugar for dusting
METHOD
- Preheat oven to 325 degrees F
- Prepare a 9-inch rounded cake pan by buttering and layering the bottom with parchment paper
- Beat oil, eggs, and sugar till the mixture becomes frothy
- Carefully add the ricotta/paneer and mix till the ricotta blends well
- Mix in almond essence, salt, and baking soda
- In batches add the almond flour
- Fold in carefully
- DO NOT OVER MIX
- Pour the batter into the prepared pan and bake till a toothpick comes out clean (about an hour)
- Let the cake cool completely before you cut it.
PIN for Later:
Reblogged this on All About Writing and more.
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Egg free version for this, pls
Or What could be substituted for eggs n in how much proportion ?
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I used paneer for this recipe and was amazed by how beautiful and delicious the cake turned out to be. It has earned its spot as a family favorite.
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This would be perfect with my afternoon tea or coffee break. I like that it is gluten free. I can share it with my friends who are on special diets!
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Can I use almond extract in place of almond essence? Is it the same measurement?
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I have made this one twice and use almond liqueur instead of almond essence. Turns out delicious.
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Sure!!
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Please substitute one egg with 1/4 cup yogurt
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Thank you 🙏
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This cake did not rise like in the picture. The taste was nice, but it was very oily and flat. I thought perhaps there was an error in the recipe, so I made it a second time using baking powder.
The result was worse, it did not rise and was heavy and inedible. Considering all the rave reviews, I cannot figure out why the recipe did not work for me.
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Hi Sharon, very sorry to hear that. There could have been two reasons – either the batter was overmixed or the oven wasnt pre-heat properly.
Having said that, this is a dense cake. Since there is no use of regular flour, the cake doesn’t turn out to be airy and fluffy. This is a dense cake.
Could you please share a few pics?
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Thank you for responding to my post. I do not have any photos to share. The first cake we ate in one day, but the second try I threw away. It did not occur to me to take any photos. If I try the recipe again I will send a photo and see if your suggestions help. Thank you, Sharon
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Can I use butter instead of oil? Please advice Asap.
Thanks
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This was my first time baking a gluten free item. It turned out great and my kids loved it as well
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