This Ricotta Almond Cake is gluten free and such a yummy cake to be enjoyed at any time of the day. So moist and flavorful, this is going to be your favorite snack cake. Guaranteed!
There’s nothing like a moist, fluffy cake to be enjoyed at anytime of the day or night, right? Oh!! Also gluten free!
This no fuss cake recipe is as perfect with a cup of coffee in the morning or a cup of tea in the afternoon, as it is for a friend’s birthday celebration or Mother’s day brunch.
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. There 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 –
Why we need Ricotta in this cake recipe?
I bake with diary products almost every time. Almost all my cakes have yogurt or milk in them. I have also tried baking with homemade chhena/paneer and the result is amazing. Mild and creamy cheeses that are more milk than cheese-like make great additions to baked goods. Ricotta, marscapone, and cream cheese, are all perfect for baking without adding any cheese flavors.
So, in a nutshell, ricotta cheese provides moisture and gives it a fluffy texture.
I have to write a post soon to share with you guys on how to make Homemade Ricotta. But check out this recipe until then – https://www.monpetitfour.com/ricotta-cheese-recipe/https://www.monpetitfour.com/ricotta-cheese-recipe/
Ingredients used in Ricotta Almond Cake
- Olive Oil: Light, good quality virgin Olive oil
- Sugar: White Granulated Sugar
- Ricotta: Full fat, unflavored ricotta at room temperature.
- Eggs: medium size, at room temperature.
- Almond essence: Imparts that almond flavor. Vanilla Extract can be used in place of almond essence.
- Gluten free Flour: I have used 1/2 cup gluten free flour to add some depth to the cake. I recommend Bob’s Red Mill 1-to-1 Baking Flour), although you can use regular all-purpose flour if you prefer.
- Almond Flour – Almond Flour gives the cake a moist and tender texture.
How to make Ricotta GF Cake?
- Whisk together gluten free (or all-purpose) flour, almond flour, baking powder, salt and cinnamon.
- In a separate bowl, whisk together eggs, ricotta, sugar, olive oil and almond extract.
- Pour the wet ingredients into the dry ingredients and stir to combine (the batter will be thick)
Tips for using Ricotta cheese in Cakes
- To get the most out of ricotta, whip it up prior to adding the dry ingredients. Preferably, beat the ricotta along with olive oil and sugars so that you incorporate air into the dish.
- Always use whole milk ricotta cheese. You need the fat and flavor from whole milk to keep the baked items moist.
- Stir everything just until they’re all mixed together and no longer. You’ll end up with a lighter cake.
- Always prepare your pan well with softened butter or baking spray and consider lining the bottom of the pan with a sheet of parchment paper cut to fit the pan.
Other Gluten Free Recipes
Almond Ricotta Gluten Free Cake
- 1 cup Full Fat Ricotta (use soft paneer if you don't have ricotta available)
- 1 and 1/2 cup Finely ground Almond flour
- 1/2 cup GF Flour
- 3 Eggs Room Temperature
- 1/2 cup Olive oil Light, virgin
- 1 CUP Granulated Sugar
- 1/2 tsp Baking soda
- 1 tsp Baking Powder
- A pinch of salt
- 1 tbsp Almond essence
- Powdered sugar for dusting
- 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 and GF 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 sprinkle powdered sugar on it.
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