Almond Ricotta Cake

I confess now - almonds are not my favourite nuts.  They're a bit bland, a bit ho hum, but they are useful in baking.  And handy in place of flour, if you have a gluten intolerance.  But don't get me started on those who make a huge fuss about not eating gluten, then leave their gluten-free bread on the plate at the café ...  You know who you are :-)  No, not Mr P.  What did he tell me the other day?  Oh yes - "I'm not precious."  Very true, too.

Normally I would make my own almond meal here, by zapping almonds (skin-on) till you get a beautiful powder.  But sometimes the will is weak, my friends, so store-bought almond meal it was.  And believe it or not, I had to go out and buy another cake tin!  I have only used 20cm (8 in) tins my whole life by the look of it. 

almond ricotta cake done and dusted:)

Oh, I forgot to mention this (Sicilian) recipe is from a book by Helen Bennetts called Willunga Almonds: Stories + Recipes.  She and her husband bought a small property in South Australia with almond trees, which led to her interest in the history and use of this ubiquitous nut.  She began to collect recipes, some of which you can find in this book.  There are lots of interesting recipes, mouth-watering photos, a general history of almonds, plus the history of almonds in South Australia.       


ingredients:


250g. (8 oz) ricotta

4 large eggs, separated

1 tsp almond extract

175g. (6 oz) caster sugar

250g. (8 oz) almond meal

zest and juice of two lemons

1/4 cup flaked almonds

icing sugar for dusting


Method:


Grease and flour a 22 cm (9 in) cake tin, and line the base with baking paper

Place the ricotta, egg yolks, almond extract and caster sugar into a mixing bowl, and beat until smooth

Stir in the almond meal, lemon zest and juice

Beat the egg whites until you have soft peaks, then fold a few spoonfuls into the ricotta and almond mixture

Gently fold the rest of the egg whites into the mixture till nicely incorporated - but don't go mad here!  Gently does it

Spoon the mixture into the prepared cake tin, and bake at 150C (300F) for 35 minutes, then ...

Sprinkle the flaked almonds over the top of the cake, and bake for another 10 minutes till golden and a skewer thrust into its cakey heart comes out clean

Leave to cool for ten minutes in the tin, then turn out onto a wire rack

Dust with icing sugar when completely cool

Store in an airtight container for a few days


Notes:

I used natural, sliced almonds for the top of the cake.  This means skin-on!  Just for a bit of extra colour and flavour

in go the ingredients, ready for a beating 

beaten up

in go the egg whites

almonds go on after 35 mins. baking 

another 10 mins. baking

baked, sugar-dusted and ready to eat

mm, delish!

     artwork © Sherry's Pickings