Best Almond Ricotta Pound Cake Recipes

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ALMOND RICOTTA CAKE



Almond Ricotta Cake image

Perfect for Easter, this Italian almond ricotta cake is made with almond flour and ricotta and is naturally gluten free.

Provided by Chantal

Categories     Holidays and Events Recipes     Easter     Desserts

Yield 10

Number Of Ingredients 10

½ cup unsalted butter, at room temperature
¾ cup white sugar
2 teaspoons vanilla sugar
1 large lemon, zested and juiced
4 large eggs, divided
2 cups blanched almond flour
9 ounces ricotta cheese
⅓ cup white sugar
¼ cup sliced almonds, or to taste
1 tablespoon confectioners' sugar for dusting

Steps:

  • Preheat the oven to 325 degrees F (165 degrees C). Grease an 8-inch springform pan and line with parchment paper.
  • Combine butter and 3/4 cup sugar in a large bowl; beat with an electric mixer until creamy, about 3 minutes. Add vanilla sugar, lemon zest, and lemon juice; mix until well combined. Add egg yolks, 1 at a time, beating well after each addition.
  • Fold in almond flour and ricotta cheese with a silicone spatula.
  • Wash and dry the beaters and beat egg whites in a glass, metal, or ceramic bowl until foamy. Gradually add 1/3 cup sugar, continuing to beat until stiff peaks form. Fold stiff egg whites into the batter. Pour batter into the prepared pan. Sprinkle with sliced almonds.
  • Bake on the center rake of the preheated oven until edges of the cake are lightly browned, about 50 minutes. Cake will still be a little wobbly in the middle.
  • Remove from the oven and let the cake to cool completely in the pan before transferring to a cake platter, about 1 hour. Dust with confectioners' sugar before serving.

Nutrition Facts : Calories 396.8 calories, Carbohydrate 31.6 g, Cholesterol 106.7 mg, Fat 26.8 g, Fiber 3.4 g, Protein 11.4 g, SaturatedFat 8.8 g, Sodium 61.5 mg, Sugar 23.5 g

ALMOND POUND CAKE



Almond Pound Cake image

I'm happy to share a third-generation family recipe with you. This almond pound cake is rich and buttery and it has a lovely golden brown crust. Seasonal fresh fruit is perfect with this one. -Margie Dalton, Chicago, Illinois

Provided by Taste of Home

Categories     Desserts

Time 1h20m

Yield 2 cakes (12 servings each).

Number Of Ingredients 7

2 cups butter, softened
4 cups confectioners' sugar
6 eggs
1 teaspoon almond extract
3 cups all-purpose flour
1/2 teaspoon salt
Fresh raspberries and whipped cream, optional

Steps:

  • Preheat oven to 325°. In a large bowl, cream butter and confectioners' sugar until light and fluffy, about 5 minutes. Add eggs, one at a time, beating well after each addition. Beat in extract. Combine flour and salt; gradually add to creamed mixture. Beat just until combined., Transfer to two greased 8x4-in. loaf pans. Bake 60-70 minutes or until a toothpick inserted in the center comes out clean. Cool 10 minutes before removing from pans to wire racks. Serve with raspberries and whipped cream if desired.

Nutrition Facts : Calories 289 calories, Fat 17g fat (10g saturated fat), Cholesterol 94mg cholesterol, Sodium 176mg sodium, Carbohydrate 32g carbohydrate (19g sugars, Fiber 0 fiber), Protein 3g protein.

ALMOND CAKE



Almond Cake image

Provided by Giada De Laurentiis

Categories     dessert

Time 55m

Yield 6 to 8 servings

Number Of Ingredients 10

1/2 cup fine yellow cornmeal
1/2 cup cake flour
1 teaspoon baking powder
1 stick (4 ounces) unsalted butter, softened
1/4 cup almond paste, cut into half-inch pieces
1 1/4 cups confectioners' sugar, plus more for dusting
1/2 teaspoon pure vanilla extract
2 eggs
4 egg yolks
1/4 cup sour cream

Steps:

  • Preheat oven to 350 degrees F.
  • Grease an 8-inch round cake pan with vegetable spray. An alternative is to butter and flour the cake pan.
  • In a medium bowl, whisk together the cornmeal, cake flour and baking powder and set aside.
  • Using a stand mixer with a paddle attachment, beat the butter and almond paste on high speed until smooth, about 5 minutes. Reduce speed to low and slowly add confectioners' sugar. Mix until thoroughly combined and light and fluffy. Raise speed to high and add the vanilla extract, whole eggs and egg yolks, 1 at a time. Mix until well combined. Reduce speed to medium and add the sour cream and dry ingredients and mix until just incorporated.
  • Pour the batter into the prepared cake pan and smooth the surface with a spatula. Bake in the lower third of the oven for 35 minutes, or until the cake is golden and pulls away from the sides of the pan. Transfer pan to a wire rack and let cool. Remove from pan and dust with confectioners' sugar.

RICOTTA POUND CAKE WITH LEMON AND BLUEBERRIES



Ricotta Pound Cake with Lemon and Blueberries image

This gluten-free lemony ricotta pound cake made with almond flour and a sugar substitute is sure to delight with fresh blueberries in every bite. Top with fresh blueberries, a dusting of sweetener, or make your own glaze.

Provided by Lucille

Time 1h25m

Yield 12

Number Of Ingredients 9

1 cup granulated erythritol sweetener (such as Swerve®)
½ cup unsalted butter, room temperature
4 large eggs, divided
1 ¼ cups whole milk ricotta cheese
1 tablespoon lemon zest
1 teaspoon pure vanilla extract
2 ½ cups blanched almond flour
2 teaspoons baking powder
⅓ cup fresh blueberries

Steps:

  • Preheat the oven to 325 degrees F (165 degrees C). Grease a fluted tube pan (such as Bundt®) or a silicone Bundt® mold.
  • Combine sweetener, butter, and 1 egg in a large bowl. Beat with an electric mixer until light and fluffy. Add ricotta cheese, lemon zest, and vanilla extract; mix until well combined.
  • Whisk almond flour and baking powder together in a separate bowl until well combined.
  • Alternate adding almond flour mixture and remaining 3 eggs, one at a time, to the batter, mixing well after each addition. Gently fold in blueberries and pour batter into the prepared pan.
  • Bake in the preheated oven until a toothpick inserted in the center comes out clean and the center is fully baked; about 50 minutes. Cool in the pan for 15 minutes before inverting the cake onto a wire rack to cool completely.

Nutrition Facts : Calories 291.5 calories, Carbohydrate 23.5 g, Cholesterol 95.4 mg, Fat 25.5 g, Fiber 2.9 g, Protein 10.6 g, SaturatedFat 8.5 g, Sodium 127.3 mg, Sugar 1.6 g

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Almond ricotta pound cake is a rich, dense and moist cake with a subtle almond flavor. It is a perfect dessert recipe for special occasions or as a sweet treat to accompany your morning coffee. This almond ricotta pound cake recipe is perfect for anyone who loves a decadent dessert without the overwhelming sweetness.

Ingredients

Dry ingredients:
  • 2 cups flour
  • 1 tsp baking powder
  • 1/2 tsp baking soda
  • 1/2 tsp salt
Wet ingredients:
  • 1 cup unsalted butter, softened
  • 1 1/2 cups granulated sugar
  • 4 eggs
  • 1 tsp almond extract
  • 1/2 cup ricotta cheese
Optional toppings:
  • Sliced almonds
  • Powdered sugar
  • Whipped cream
  • Strawberry compote

Instructions

  1. Preheat the oven to 350°F and grease a loaf pan with butter or cooking spray.
  2. In a separate bowl, combine the flour, baking powder, baking soda, and salt. Set aside.
  3. In a mixing bowl, cream together the softened butter and sugar until light and fluffy.
  4. Add the eggs one at a time, beating well after each addition.
  5. Mix in the almond extract and ricotta cheese until well combined.
  6. Gently fold in the dry ingredients, being careful not to overmix the batter.
  7. Pour the batter into the prepared loaf pan and smooth out the top with a spatula.
  8. Bake for 50-60 minutes, or until a toothpick inserted in the center comes out clean.
  9. Allow the cake to cool in the pan on a wire rack for 10-15 minutes before removing it from the pan to cool completely.
  10. Serve with your favorite toppings or enjoy it as is!

Tips

  • Make sure the butter is softened and at room temperature before creaming it with the sugar.
  • Don’t overmix the batter when adding the dry ingredients. Overmixing can lead to a dry and tough cake.
  • Slice the cake thinly and serve with whipped cream, sliced strawberries, or dusted with powdered sugar for a beautiful presentation.
  • Use almond flour or almond powder to enhance the almond flavor. You can either replace the flour entirely or add a small amount to the dry ingredients.
  • Store the cake in an airtight container at room temperature for up to 4 days or in the refrigerator for up to a week.

Conclusion

Almond ricotta pound cake is a delicious, moist and flavorful dessert that is perfect for any occasion. With its subtle almond flavor and dense texture, it is sure to impress your guests or satisfy your sweet tooth. Make this perfect recipe for almond ricotta pound cake and indulge in a decadent treat that is easy to make and sure to delight.
Baking is both an art and a science, and making a perfect cake that is not too dry, too dense or too crumbly can be quite challenging. However, baking a delicious, mouth-watering almond ricotta pound cake recipe is a piece of cake if you have the right tips and tricks up your sleeves. This article aims to provide you with valuable tips to help you make the perfect almond ricotta pound cake recipe that will leave your guests asking for more.

Tip 1: Use high-quality ingredients

The first and most important tip is to use high-quality ingredients. The quality of the ingredients you use plays a major role in the overall taste and texture of your almond ricotta pound cake. It is recommended to use fresh, organic ingredients whenever possible to enhance the flavor of the cake. Additionally, make sure to use good-quality almond flour, ricotta cheese, and butter to ensure that your cake has a rich taste and a fluffy texture.

Tip 2: Measure the ingredients accurately

When it comes to baking, measuring ingredients correctly is crucial. Even a small error in measurement can lead to a dense, dry or crumbly cake. Therefore, it is important to measure all ingredients carefully and accurately, using a kitchen scale or measuring cups and spoons. Make sure to level off the ingredients when measuring with a spoon or a knife to ensure that you are using the exact amount required.

Tip 3: Preheat the oven and prepare the pan

Preheating the oven to the correct temperature is essential to ensure that your cake bakes evenly and rises properly. It is recommended to preheat the oven for at least ten minutes before baking. Additionally, it is important to properly prepare the pan before pouring the batter in. Grease the pan with butter or non-stick cooking spray, and dust it with flour to prevent the cake from sticking and to create a beautiful crust.

Tip 4: Mix the ingredients properly

Proper mixing of the ingredients is key to making a perfect almond ricotta pound cake recipe. It is recommended to start by creaming the butter and sugar together until they become fluffy and pale in color. Then, gradually add the rest of the ingredients and mix until fully incorporated. Do not overmix the batter or the cake will become tough and dry.

Tip 5: Add flavorings and mix-ins

To enhance the flavor of your almond ricotta pound cake recipe, you can add various flavorings and mix-ins such as vanilla extract, lemon zest, or chopped nuts. However, make sure to add the flavorings in moderation, as too much can overpower the delicate flavor of the cake.

Tip 6: Bake the cake at the correct temperature and time

Baking the cake at the correct temperature and time is crucial for achieving the perfect texture and flavor. It is recommended to bake the cake at 350°F for 50-60 minutes, or until a toothpick inserted in the center of the cake comes out clean. Do not open the oven door during the first 30 minutes of baking, as this can cause the cake to fall. Additionally, do not overbake the cake, as this can cause it to become dry and crumbly.

Tip 7: Let the cake cool properly

Allowing the cake to cool properly is essential to ensure that it has the right texture and flavor. Once the cake is out of the oven, let it cool in the pan for 10 minutes before removing it. Then, transfer it to a wire rack and let it cool completely before slicing and serving. Do not try to slice or serve the cake while it is still warm, as this can cause it to crumble.

Wrap up

In conclusion, making an almond ricotta pound cake recipe is easy and fun if you follow these valuable tips. Remember to use high-quality ingredients, measure them accurately, preheat the oven, mix the ingredients properly, add flavorings and mix-ins in moderation, bake at the correct temperature and time, and let the cake cool properly before serving. With these tips, you can make a mouth-watering, moist and fluffy almond ricotta pound cake recipe that will impress your guests and leave them wanting more.

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