MyYellowApron

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

Pound Cake with Dried Fruits

Double Chocolate Loaf Cake

Lemon Yogurt Loaf Cake Recipe

 

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.

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